I’m still on a cherry kick, they’ve been plentiful in the market and gorgeous. Plus, the blueberries from New Jersey have been the size of marbles – so I combined the two into a tart.
I’ve been singing the praises of my cherry pitter, but if you don’t have one you can hold the cherry over a bottle and use a chopstick to push out the pit. Still easier, is to enlist your spouse to do the job like I did over the weekend! It’s a fabulous dessert to bring to a cook-out or a cozy night in front of the TV.
- 1 pound cherries, pitted
- 1 pint blueberries
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/3 cup light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter, cut into small pieces
- 1 single unbaked pie crust
- 1 egg
- 1 teaspoon water
- Preheat oven to 400º. Roll out dough and ease it into a 9″ tart pan.
- Pit cherries, place in a medium sized bowl along with the blueberries.
- Add lemon zest, vanilla, brown sugar, and cornstarch, stir until well combined.
- Pour into tart pan, dot with butter, weave the lattice. whisk the egg and water and brush over the crust.
- Bake for 30 to 35 minutes until crust is golden. Let cool on a wire rack.
