Bake empty shells as per package instructions, then set aside to cool.Allow tarts to cool for at least one hour to allow filling to set.5 minutes, then reduce the temperature to 350F (175C) for a further 25 minutes or until juices bubble and crust is golden. Boil the Cherries: Boil the cherries in the light. Allow them to sit overnight to develop a natural juice. Soak the Cherries: Dump the pitted cherries into a large pot and cover them with sugar. Pour reserved liquid into a small saucepot and bring to boil. Prepare the Cherries: Remove the stem and pits from the cherries. Instructions Heat oven to 375° Drain and reserve liquid from cherries. Fill each tart with 2-3 tbsp of prepared cherry sauce and place on baking sheet. This recipe for canned cherries only requires 2 ingredients and a little patience.Remove pastry shells and defrost as per package instructions.Keep remaining sauce in covered container in the fridge and enjoy within 3 days.Divide the dough into two equal balls and flatten into discs. Process until a crumb forms and then slowly pour in 1/4 1/2 cup of ice water until a dough forms. Return the pan to low heat and simmer until the sauce thickens, about 2-3 minutes. Combine flour, sugar, salt and chilled shortening in a food processor. Pour the mixture into the hot cherries and juice and stir briskly to combine. Combine sugar and cornstarch, then mix with ½ cup cold juice that you set aside.Simmer cherries in a saucepan with a lid over medium heat for about 10 minutes, until juices are released.Some liquid will also be captured, which is fine. Dump the cooled filling into a 9-inch crust.
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