Cherry Tart

The cherries in the market this weekend were irresistible, and I thought a cherry tart might be nice. As I’ve said before, I’m not one for kitchen gadgets that just have one purpose – however, I did invest in a cherry pitter a while back. I’m so glad I did, it makes quick work of pitting cherries for pies or breads. This tart took no time to throw together, and bakes up in about a half hour.

• 3 cups cherries (about a pound), pitted and cut in half
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/3 cup light brown sugar
• 2 tablespoons cornstarch
• 1 single unbaked pie crust

1. Preheat oven to 400º. Roll out dough and ease it into a 9″ tart pan.
2. Pit cherries, slice them in half and place in a medium sized bowl.
3. Add lemon juice, zest, vanilla, brown sugar, and cornstarch, stir until well combined.
4. Pour into tart pan and bake for 25 to 30 minutes until crust is golden. Let cool on a wire rack.