Granny's Cherry Tarts

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

There was always a sweet bite waiting for us upon arrival at Granny’s house.

Most of the time it would be chocolate chip or short bread cookies in the large glass jar that lived on the countertop. Other times there would be a sheet pan chocolate cake. Or there would be the not-so-tempting jello fruit cocktail, that wouldn’t get eaten.

On certain days, always based on Granny’s whim, there would be mini cherry tarts. They were small, and individual—perfect for her six grandchildren to gobble up.

How fun was my grandmother?

Each year when summer rolls around and the cherries start popping up at Market Street I always think back on those weekly visits to Granny’s and those sweet little cherry tarts.

Knowing my grandmother, the cherries used for the pies were of the canned variety. She didn’t use fresh because access to fresh cherries was limited. I, on the other hand, do have access to great produce at Market Street and intend to utilize it.

I’m bringing a recipe from the past back to life.

Going through my grandmother’s recipes I couldn’t find one for cherry filling. More than likely her cherry filling recipe came from the back of a can.

I’ll have to wing it. It shouldn’t be that hard though.

Cherries, sugar, vanilla and something aromatic, maybe a cinnamon stick? Combine all ingredients into a saucepan, let boil and reduce.

Essentially this concoction is cherry jam. It could be spread on biscuits, placed on top of ice cream or used in a peanut butter and jelly sandwiches.

While the VIP pastry shells bake, whip up a batch of vanilla whipped cream-- one of my staple recipes. Once the cherry filling is cooled and added into VIP pastry shells, top with whipped cream.

It’s feels like being back at Granny’s house. Warm individual pies out of the oven waiting for little hands to grab and devour.

I’m thankful my grandmother had a heart to fill us with homemade treats. She was intentional about loving her grandchildren in so many ways—and one of those were with baked goods.

Cherry Tarts

for the filling

Ingredients   

3 pounds fresh cherries, pitted

pinch of kosher salt

3/4 cups sugar

1 teaspoon vanilla extract

1 cinnamon stick

Directions

1)In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally.

2) Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking.

3) Remove from the heat and cool to room temperature. Store in the fridge.

for the whipped cream

Ingredients

cup cream

1/2 cup crème fraiche

3 teaspoons sugar

2 teaspoons vanilla extract

Directions

1) Place a mixing bowl (stainless steel preferred) in the fridge and let chill for 15 minutes.

2) Once the bowl is chilled, remove it from the fridge and place all ingredients into the bowl.

3) With an electric mixer whip the cream mixture on medium until peaks form.

4) Place in an airtight container and keep in the fridge until ready to use.

for the tarts

Ingredients

pastry shells

cherry filling

whipped cream

Directions

1) Follow the pastry shells baking instructions. Let cool.

2) Add the cherry filling to the baked shells. Top with a dollop of whipped cream. Serve chilled.