1/2 cup cherries -pits removed
juice of half a lemon
3/4 Tbl rapadura sugar ( or brown)
leftover tart dough
Preheat oven to 350 degrees. take all of your tart dough scraps and press together into a ball. knead just once or twice. roll out onto a floured surface till the dough is about 1/4" thick, then place onto a cookie sheet, pie pan or inside a mini tart pan. if necessary, crimp the tart edges to make a little 1/2" lip, this will keep your cherries from going somewhere else while baking. prick the bottom of the tart in a few places w/ fork tines and pre-bake in the oven 15 minutes.
It may sound crazy, but if you time it right, you can make the mini cherry tart while you are endeavoring on the savory solstice tart and they can share oven space!
Now to the fruit. w/ a paring knife, slice the cherries in half, remove the pits and pick out any buggies (i know -it's gross- but around here the flies get to the fruit on the tree & sometimes a few tiny wrigglers need to be removed, & btw its worth it). add the cherries to a little bowl & mix in the lemon juice. sprinkle the rapadura sugar in and mix it all together.
Remove your mini tart from the oven and let cool a bit. pour the cherry mixture into the center and spread out to the edges. place back in the oven and bake another 15-25 minutes or until cherries darken in color and edges brown. remove from oven and let cool.
Can it be easier? we enjoyed our tart on the front porch in the afternoon w/ a cup of black coffee (of course). we both agreed creme fraiche or a little whipped cream would be a nice touch as well, though, it wouldn't have been quite so easy now would it.