Last week I discovered a very small portion of left over pastry dough in my freezer, and a couple of cups of bing cherries in the fridge. I decided to make a few small cherry tarts with my findings.
I usually use sour cherries for cherry pie, either fresh, which have a very limited window of availability here, if at all, or the canned sour cherries available in most supermarkets. (They are really good).
But I had these Bing cherries calling to me so I pitted them and substituted them for the sour cherries in this recipe for a Cherry Pie .
I cut the amounts accordingly since I barely had enough pastry to make three tarts.
You can find the recipe for the easy Cookie Crust here.
And finally the scrumptious crumb topping came from this recipe for Ina Garten’s Plum Crunch (which is wonderful).
I baked them on a sheet pan till golden and the juices were bubbling.
The lesson here is never throw away leftover bits of dough, etc. You never know when it may come in handy and satisfy a quick craving. And in the most delicious way!
