Double-Cherry Tart
(from PhancyFace724’s recipe box)
Source: Weight Watchers Magazine
Prep time: 25 minutes
Cook time: 35 minutes
Serves 8 people
Ingredients
- 1/3 cup + 1 tablespoon sugar
- 4 teaspoons cornstarch
- 4 cups pitted fresh sweet cherries
- 1/2 cup dried cherries, chopped
- 1 teaspoon fresh lemon juice
- 1 refrigerated pie crust (15 ounce box), softened
Directions
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Preheat the oven to 425 F. Line a large rimmed baking pan with parchment paper or foil.
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To make the filling, combine the 1/3 cup of sugar and the cornstarch in a large bowl. Add the fresh cherries, dried cherries, and lemon juice; toss to combine.
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Spoon the filling onto the crust, leaving a 2 inch border. Fold the border of the crust over the filling, pleating the edge. Lightly brush the crust with water. Sprinkle the crust and filling evenly with the remaining 1 tablespoon of sugar.
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Bake until the filling is bubble in the center and the crust is browned, about 35 minutes. Slide the tart, together with the parchment paper, onto a rack. With a large spatula, loosen the tart from the paper; let the tart cool. Transfer to a cutting board and cut into 8 wedges.