tip

 Fill tarts to ¾ full to avoid spillage or overflow during baking.

Ingredients

Directions

Sauce:

1. Scoop cherries from the pail using a large spoon or measuring cup, trying to fill it with as many cherries as possible. Some liquid will also be captured, which is fine. Set aside ¼ cup juice.
2. Simmer cherries in a saucepan with a lid over medium heat for about 10 minutes, until juices are released. Stir often. Remove from heat.
3. Combine sugar and cornstarch, then mix with ½ cup cold juice that you set aside. Pour the mixture into the hot cherries and juice and stir briskly to combine. Return the pan to low heat and simmer until the sauce thickens, about 2-3 minutes. Remove from heat and let cool.
4. Keep remaining sauce in covered container in the fridge and enjoy within 3 days
    

 Option 1:

1. Remove pastry shells and defrost as per package instructions.
2. Preheat oven to 375F (190C).
3. Fill each tart with 2-3 tbsp of prepared cherry sauce and place on baking sheet.
4. Bake in preheated oven for approx. 5 minutes, then reduce the temperature to 350F (175C) for a further 25 minutes or until juices bubble and crust is golden.
5. Allow tarts to cool for at least one hour to allow filling to set.

Option 2:

1. Bake empty shells as per package instructions, then set aside to cool.
2. Generously fill with prepared cherry sauce and serve!