Mini Cherry Tarts (Vegan)

The farmer’s market had this mournful sign, “Last cherries of the season.” How sad. And so soon. The last cherries in my fridge were looking sad too, so I thought I’d make them into tiny tarts.

I’d never used a cherry pitter before and that is a lively piece of equipment. The pit goes flying and if the dog is lucky, a wee plug of cherry meat goes flying too. I was glad I was wearing one of those old free t-shirts because the cherry juice went everywhere. A nifty device though. Very efficacious and entertaining — and you can’t say that about your carrot peeler, can you?

I’m not usually a fan of high tech kitchen gadgets but I was worried that tarts wouldn’t come out of my muffin tin because the no-stick coating is coming off and these little silicon cups looked so cute at the Crate and Barrel outlet today — which weirdly has a website you can shop on because it’s a place — and a very fun one at that with excellent proximity to Peet’s on 4th Street. As it turned out, the silicon baking cups averted complete disaster because I foolishly opted not to bake the crust first and ended up with mini cherry crisps, more than tarts, which I would never have been able to scrape out of a conventional muffin tin. Thanks to the modern compound, however, they popped out, delicious but cruelly ugly to behold.

I’m not even sure I should share the recipe until I have perfected it further, simply referring you to the site where I got the shortbread crust. I don’t think this lovely cooking blog is being updated anymore because when I asked her for the rest of her recipe (i.e., filling) my e-mail bounced. Pity, because it’s a nice site:

She makes it look so easy! I substituted Earth Balance for the butter and used cinnamon and vanilla but my skills aren’t up to her level (clearly).

My filling I will share because it was delicious and my own recipe.

Cherry Tart Filling


Ripe cherries, pitted, about 3 1/2 cups
1 cup of granulated sugar
1 teaspoon of cinnamon
The juice of a large, ripe Meyer lemon (strained — about 4 tablespoons)
1/8 cup cold water
1/8 cup cornstarch

Cook the cherries, sugar, juice and cinnamon for about 15 minutes at a low heat. Whisk the cornstarch into the cold water. Add to the cherries and cook until the mixture thickens.

Cool before pouring into desired crust.

I used the crust recipe above with this filling and it yielded ten tartlets with about a half cup of cherry filling leftover which I have frozen for the day I find a good vegan or lactose-free cheesecake recipe. Do you hear me Green Valley Organics? Lactose-free cream cheese would change the world of lactose-free desserts forever.

My wee tarts were deformed, but absolutely yummy, with caramelized bits of crust and great cherry flavor and integrity. I must experiment further with the crust portion of the recipe before sharing it here. Perhaps with some aged nectarines I just pulled out of the drawer?

A face only a mother could love


About bakingnotwriting

I'm a writer who is always baking! Or a baker who is always writing...No. Other way around.
This entry was posted in Baking, Baking with fruit, Dairy-free, Diner food, Fruit tart, Lactose-free, Pie, Vegan and tagged , , , . Bookmark the permalink.

2 Responses to Mini Cherry Tarts (Vegan)

  1. NTarnopolsky says:

    Sorry but the final photo of the tarts looked quite delicious. Please share!

  2. Yes — they are shockingly tasty. Fabulous, in fact. But they look alarming so I’m going to adjust the recipe and re-do. Running out of flour and sugar though! Will remind you before Friday. 🙂 Thanks for commenting.

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