Cherry Tart

I had an LG cell phone….I mean, technically, I still have it, but the battery was used and abused to where I was charging the poor thing 2 or 3 times a day. Time for a new phone. Got a really good deal through Costco (I know, I mention them a lot…weird) on a Samsung. I’ve used Samsung before but not for quite a few years. I really liked the LG’s.

The issue I’m having is the Samsung does not even acknowledge my Canon camera. I would take pictures with the Canon, transfer them over to the LG using the Canon app. Manipulate the pictures using Snapseed, move them to my laptop using a cord or OneDrive. Samsung doesn’t understand transferring files via a USB cord….at all.

I had a routine and now I’m struggling again – I’m not a technophobe or unable to use technology. I understand how things go together, but this phone? Everything is a chore. Everything requires me to Google and try and ultimately throw my hands up in the air in frustration. So, if things are slow, this is why. Technology – one step forward, 4 steps back while you try to figure out what is different between phone makes. 🙂

It’s a strange world we live in.

Anyway, almost 2 weeks ago I bought a massive package of cherries and hustled them on home. I love cherries – probably my favourite fruit. I have eaten so many during a day, I was sure I was going to die from the belly ache the next day (I was a kid, I’ve since learned restraint). I think it’s because I’ve never lived anywhere where cherries are just out on the tree in the yard. I’ve always lived where winter is brutal. I live next door to a province that grows cherries, but they are not in my back yard. Therefore, when I get them, I’m jubilant. I often tell myself I will can some – and then I don’t because that’s crazy talk, they don’t taste even half as good as when they’re fresh.

I noticed the other day, though, that a couple of the cherries were looking a little bit fuzzy. NOOOOO! This cannot happen. There can be no loss to mold – I did lose a couple but not many, don’t worry.

I think I still had half the big package left. They needed to get used, at least some of them. What to do?

This discovery was on the day I made the sausage rolls and wouldn’t you know I had a little square of puff pastry left. A bit of a rustic tart was in order. What a happy coincidence!

Ingredients:

  • 1 square of leftover puff pastry – it was probably about 9”x9”
  • 1-1/2 cups of stemmed & pitted cherries – or whatever fruit you enjoy and want to use up
  • 2-3 tsp sugar You really don’t need much, cherries are very sweet already.
  • 1 egg white, mixed up

Spray or line a pan with parchment paper. I didn’t. Don’t do that.

Place your dough onto the parchment paper or the sprayed spot.

Put the cherries on the dough, in the centre and sprinkle with the sugar evenly.

Fold up the dough – don’t try to get it to meet in the middle, just tuck and pinch it up so the tart has sides and is about half covered. Brush the egg white over the exposed dough.

Preheat your oven to 425F (if you do this after you’ve prepared the tart, pop it into the fridge or freezer until the oven is ready – it’ll help your pastry puff up even more) and once it’s up to temperature, pop the tart in and bake for about 20-25 minutes. It should be golden brown and crispy when done.

Let it sit for a couple minutes. Cherries when fresh from the oven will burn your mouth, no kidding.

Cut into wedges and serve with some ice cream.

This is simple and tastes amazing. Would be great with peaches or nectarines, even apricots.

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