All the signs of summer coming to a close makes me kinda sad! The best part of this season is the abundance of all my favorite fruit.
So many of my must haves like peaches, cherries, blackberries and melons, will soon be gone so I’m doubling up on my fruit portions and making extra stops by the farmers market to keep a running supply on hand.
I love cherries and I’ve been eating them like a mad woman up until my last pick which were less than desirable. When I get a taste for cherries after their peak season, I make cherry tarts from pie filling out of a can. They are so easy and taste delicious because I doctor them up with butter and sugar.
These tarts make great after school treats for the kids and they are perfect for a brunch or snack. My Cherry Crumble Tarts are semi-homemade but no one will know unless you let the cat out of the bag. Whip up a batch of these bad boys and you will be singing a Cherries Jubilee.
Until next time,
Enjoy!
Marsha Jones
Yields 6
15 minPrep Time
PT30-40MCook Time
50 minTotal Time
Save RecipeIngredients
- 1 21oz. can Cherry fruit filling/topping
- 6 frozen tart shells
- 2 tablespoons butter melted
- 1 tablespoon sugar
- Crumble
- ½ cup brown sugar
- 3 tablespoons flour
- 2 tablespoons butter melted
- ½ cup chopped pecans
Instructions
- Pre-heat oven to 350 degrees. Combine cherries, melted butter and sugar in a medium size mixing bowl. Stir well with spoon. Line pie tarts on a cookie sheet. Fill tarts with cherry mixture. In a separate bowl combine brown sugar, flour, butter and pecans stir with fork until crumbles form. Cover tops of tarts with crumble mixture. Bake for 30-40 minutes or until tart shells and crumble are golden brown. Remove from oven and allow the tarts to completely cool. Garnish with a dollop of whipped topping.
