One of the things I love most about the month of July is finding fresh cherries in the market. This year I can’t seem to get enough of them. They have such a deep flavor and sweetness. I have to admit that I usually just pop them into my mouth and spit out the pits, but I remembered a cherry and olive pitter that I purchased a while back and decided to come up with a simple, rustic cherry tart recipe.

You don’t need a cherry pitter to make this tart. Just cut the cherries in half and remove the pits. Using the pitter was kinda pointless for me anyways, since I still cut the cherries in half. It was a bit of fun to use though!

Rustic Cherry Tart

Ingredients:

1 store bought refrigerated pie dough or recipe for homemade pie dough

Cherry Filling:
1 pound (3 cups) sweet cherries, halved and pitted
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice

To Finish:
egg wash (1 egg white + 1 teaspoon water, whisked together)
1/2 tablespoon sugar

Directions:

If using a homemade pie dough, roll the dough out onto a lightly floured piece of parchment paper liner, into a 14 inch circle. Transfer the parchment and dough onto a baking sheet. This is really easy if you are using a ready made pie dough like I did. Transfer the parchment and dough onto a baking sheet. Simply roll out the refrigerated dough onto a baking sheet lined with a piece of parchment paper or silicone liner.

In a large bowl, mix together filling ingredients until evenly coated.

Pour filling onto the center of the tart and spread out to within 2 inches of the edge.

Fold up the edges to keep the filling inside.

Brush the pastry with egg wash and sprinkle with sugar.

Bake at 375ºF for 45-50 minutes, or until filling is bubbly and crust is golden brown. Allow to cool completely before slicing and serving. You will have 4 generous servings.

Enjoy!

Rustic Cherry Tart

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Ingredients

1 store bought refrigerated pie dough or recipe for homemade pie dough
Cherry Filling: 1 pound 3 cups sweet cherries, halved and pitted 1/3 cup sugar 1 tablespoon cornstarch 1 tablespoon fresh lemon juice
To Finish: egg wash 1 egg white + 1 teaspoon water, whisked together 1/2 tablespoon sugar

Instructions

If using a homemade pie dough, roll the dough out onto a lightly floured piece of parchment paper liner, into a 14 inch circle. Transfer the parchment and dough onto a baking sheet. This is really easy if you are using a ready made pie dough like I did. Transfer the parchment and dough onto a baking sheet. Simply roll out the refrigerated dough onto a baking sheet lined with a piece of parchment paper or silicone liner.
In a large bowl, mix together filling ingredients until evenly coated.
Pour filling onto the center of the tart and spread out to within 2 inches of the edge.
Fold up the edges to keep the filling inside.
Brush the pastry with egg wash and sprinkle with sugar.
Bake at 375ºF for 45-50 minutes, or until filling is bubbly and crust is golden brown. Allow to cool completely before slicing and serving. You will have 4 generous servings.