Rustic Cherry Tarts

• Produce

  • 4 cups Sweet cherries, pitted

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 1/2 tsp Cornstarch
  • 3/4 tsp Salt
  • 1/2 cup Shortening
  • 5 tbsp Sugar

• Liquids

  • 1/4 cup Water

Found on chocolatewithgrace.com

Description

Ingredients

• 1 and 1/2 cup all purpose flour
• 3/4 tsp salt
• 2 T sugar
• 1/2 cup shortening
• 1/4 cup ice cold water
• 4 cups pitted sweet cherries
• 3 T sugar
• 1 and 1/2 tsp cornstarch
• 1 egg beaten

Directions

• In a medium bowl, mix together the flour, salt and sugar. Cut in shortening with a pastry blender until pea sized crumbs.
• Sprinkle the cold water over the mixture, lightly stirring with a fork until dough forms into a ball. Chill the dough for at least an hour. This makes it much easier to handle.
• Preheat oven to 400 F. Mix the cherries with the sugar and cornstarch.
• Divide the dough into fourths. Roll out each fourth into a 8 in round circle. Trim the edges a bit with a knife, if necessary.
• Spoon a cup of the cherries into the middle of each circle, leaving about an inch and a half of crust around the edges.
• Gently fold the edge of the crust over the cherries, pleating as you go. Brush the crust with a beaten egg. Bake for 25-30 minutes or until the crust is golden brown and the cherries are tender.