Cherries? Jubliee!

mini cherry pie 3

The markets are full of fruit; hence a recent Peach Crisp debacle that ended, sadly, with my children asking, “Where is the rest of that peach dessert, mommy?” To which I responded, “Your dad must have eaten it and some fell on the floor and then the rest I gave to a small orphan child who knocked on the door while you were jumping on that fancy trampoline in the backyard.”

Well, that was last week and today is a new day! Cherries have taken center stage. As you may know by now, I am a huge fan of dessert, and not a huge fan of sharing dessert. I sort of think the only time you should have to share dessert is if you are in a women’s prison and someone has threatened you with a knife fashioned out of  a hair barrette or if you have recently undergone lap-band surgery. Which is precisely why I present:  individual cherry tartlets! Brilliant! Everyone gets their own. Or everyone gets one and you get the rest – especially if some of your guests have not yet learned to count, like mine.

Mini Cherry Tartlets

Prep time: 20 minutes | Cook time: 50 minutes | Serves: 5

Note: Want to save time (um – yes!)? Purchase pre-made pie crusts, usually found in the refrigerator section of your local grocery store.


  • 1 1/4 cups  granulated sugar
  • 3 tbl  cornstarch
  • 5 1/2 cups  fresh, pitted tart red cherries
  • 2 tbl milk
  • Coarse sugar
  • Whole Wheat Pastry (recipe below)
  • 5 small tart pans


  • Preheat oven to 375 degrees
  • In a large bowl, stir together granulated sugar and cornstarch
  • Add cherries; gently toss until coated
  • Let mixture stand about 15 minutes or until a syrup forms, stirring occasionally
  • Prepare Whole Wheat Pastry dough
  • Set aside one-fourth of the dough
  • Divide remaining dough into five portions
  • On lightly floured surface, roll each portion to a 6-1/2 inch circle
  • Line five 4-inch tart pans with pastry
  • Trim to just beyond edge of each pan, crimp and set aside
  • Roll the reserved dough to 1/8 inch thickness
  • Using a small cookie cutter, cut the rolled out dough into desired shape
  • Stir cherry mixture and transfer to pastry-lined tart pans
  • Place the cut shapes on filling
  • Bake for 40 to 50 minutes until filling is bubbly
  • Cool on wire rack

Whole Wheat Pastry

  • 1 1/4 cups  unbleached all-purpose flour
  • 1 cup  whole wheat flour
  • 1/2 tsp  salt
  • 1/2 tsp ground cinnamon
  • 2/3 cup  shortening
  • 6 – 8 tbl  cold water
  • In a medium bowl, stir together unbleached all-purpose flour,whole wheat flour, salt, and cinnamon
  • Using a pastry blender, cut in shortening until mixture resembles coarse crumbs
  • Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl
  • Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened
  • Form dough into a ball

2 thoughts on “Cherries? Jubliee!

  1. You are brilliant ! Please keep everything you write for you, for Deb, for Epicurean, your blogs, your monthly updates on children and family, etc. You will have a LOT of money! See you tomorrow

    Sent from my iPad

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