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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Become the Queen of Hearts when you make these tart-style cherry pies (but without the pepper and treacle, as in Alice and Wonderland ). Made as single servings, they disappear at the hands of friends and knaves alike. Ingredients:
3-3/4 cups king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1 cup cold butter, cubed |
3/4 cup shortening |
9 to 10 tablespoons cold water |
filling: |
1/3 cup sugar |
1/4 cup water |
2 tablespoons cornstarch |
1 tablespoon lemon juice |
3 cups fresh or frozen pitted dark sweet cherries, thawed, halved |
1/8 teaspoon almond extract |
1 egg, lightly beaten |
coarse sugar |
Directions:
1. In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate for 1 hour or until easy to handle.
2. In a large saucepan, combine the sugar, water, cornstarch and lemon juice until smooth. Add cherries. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in extract. Set aside to cool.
3. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut out 12 hearts with a floured 4-in. heart-shaped cookie cutter. Transfer half of the hearts to a parchment-lined baking sheet. Using a floured 3/4-in. heart-shaped cookie cutter, cut out small hearts from the remaining hearts. (Discard small hearts or reserve for another use.)
4. Spoon 2 tablespoons cherry mixture onto the center of each solid heart. Brush edges of pastry with egg. Top with cutout hearts; press edges with a fork to seal. Brush tops with egg; sprinkle with coarse sugar.
5. Bake at 400° for 15-20 minutes or until crust is golden brown and filling is bubbly. While tarts are baking, repeat with remaining dough and filling.
6. Let pies stand for 5 minutes before removing to wire racks. Serve warm. Yield: 1 dozen.
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