Wednesday, June 9, 2010
Start with a bowl of cherries. I didn't have very many; there were maybe two dozen or so. Make sure you get the pits out, which is messy business but worth it. Toss the pitted cherries with some flour and sugar and let them sit for awhile to get nice and juicy. You could also add some almond or vanilla extract too.
Unwrap your puff pastry and let it thaw for a bit. The box says 45 minutes but I didn't wait nearly that long; it was more like 20. I rolled it out a little with a rolling pin and then cut it into twelve little squares. The squares were big enough to fit in the cups of a muffin tin with the corners peeking up a little bit.
Then place a couple of cherries in each little pastry cup.
I sprinkled a few of them with some ground almonds too.
Then bake them at 400 degrees for 10-15 minutes until the pastry is puffed up and browned on the edges and the cherries are bubbly.
Then remove the little tarts from the muffin pan, and drizzle them with a mixture of 1 cup powdered sugar/1 tsp of milk/1 tsp. vanilla. (You may have to play with this ratio for the right consistency for the glaze...I just eyeballed it until it was the right thickness.)
Then, eat them up!