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+ servings

Cherry Pie Tart

These cherries I used to bake a Cherry Pie were the sweetest of the summer season. I had pitted four cups of the delicious fruit and baked them into four small tart pans with a homemade pie crust that was quick to do. The cherry pie filling was pre-cooked for a few minutes in a mixture of sugar, cornstarch and flavored with kalamansi, the Filipino lime. I adapted the cherry pie filling recipe from one I found in the recipe blog www.SmittenKitchen.com.  To make it more interesting, I crushed the top pastry into crumbs and baked it, for a crumbled-look effect. It was a pretty amazing cherry pie! This recipe makes 4 small pie tarts each one 4-inch diameter or one whole 9-inch pie.
Course: Dessert, Merienda, Snack
Cuisine: American, Asian, Filipino
Keyword: Cherry Pie Tart
Servings: 4 people
Calories: 510kcal
Author: Elizabeth Ann Quirino

Equipment

  • Cherry pitter; 4 mini tart pans or a 9-inch pie plate

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 cup Crisco shortening chilled
  • 4 to 7 Tablespoons cold water
  • 4 cups fresh ripe Bing cherries washed, stems removed, pitted fresh
  • 4 tablespoons cornstarch
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons calamansi juice the Filipino lime (calamansi frozen concentrate is found in Asian markets); or use lemon juice
  • 2 Tablespoons unsalted butter cold, enough to dot top of cherry pie filling

Instructions

  • To make the crust: Combine the flour and salt. In a food processor, add the well chilled shortening and process. The flour mixture should resemble a coarse texture that look like little peas. Slowly add the cold water, starting with 4 tablespoons first. Process well till consistency is smooth. After pastry mix is blended, smooth and shiny, divide into two round disks. Wrap in plastic and refrigerate for at least an hour or longer.
  • To prepare cherry pie filling : Wash and pit the cherries. Discard the stems and pits. Wash again thoroughly.
  • In a medium saucepan, combine the cherries, sugar, cornstarch, 1/8 teaspoon salt and calamansi (or use lemon). Over medium high heat bring to a boil. Lower heat and let simmer for 5 minutes. Turn off heat and set the cherries filling aside till the pastry crust is ready.
  • Take out the pastry crust from the refrigerator. Using a rolling pin, roll out the pie crusts on a floured surface of the counter.
  • Prepare four pre-greased mini tart pans, each measuring 4 inches in diameter. Shape and place the bottom crust on each tart pan. Pierce bottom of crust with a fork.
  • Bake bottom pastry crusts in a preheated oven of 350 F degrees for 12 to 15 minutes.
  • Take out the pre-cooked pastry crusts from the oven. Fill each crust with the cherry pie filling. Dot the tops of the cherry pie filling with butter cut in small pieces.
  • Take the second half of the unbaked pastry crust and crumble into tiny pieces with your hands. Pour this crumbled pastry over the cherry pie filling for the top layer.
  • Place the 4 cherry pie tarts on a tray. Bake in a preheated oven of 350 F degrees for 25 to 30 minutes or till the tops becomes slightly brown.
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Nutrition

Serving: 1g | Calories: 510kcal | Carbohydrates: 104g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 657mg | Potassium: 84mg | Fiber: 2g | Sugar: 38g | Vitamin A: 175IU | Calcium: 12mg | Iron: 3.6mg