Even if you've never made one before, you'll have pie-perfect results using pitted Ontario tart cherries and frozen puff pastry. For extra pizzazz, sift icing sugar over pastry edges just before serving.
- 4 cups (1 L) pitted Ontario Tart Cherries, well drained
- 1 tsp (5 mL) vanilla
- 1/4 cup (50 mL) granulated sugar
- 2 tbsp (25 mL) cornstarch
- Half pkg (411 g) frozen puff pastry, thawed (1 piece)
- 1 egg, lightly beaten
In large bowl, stir cherries with vanilla. In another bowl, stir sugar with cornstarch; stir into cherries until blended.
On lightly floured surface, roll puff pastry into thin 14-inch (35 cm) circle. (Edges will not be even.) Lift onto ungreased baking sheet. Spoon cherry mixture into centre; gently fold up edges of pastry to partially cover the filling, leaving centre uncovered. Brush pastry with egg. Bake on rack below centre of 400°F (200°C) oven until pastry is golden and filling is bubbly, about 40 minutes. Let cool before cutting.
- Protein: 3.0 grams
- Fat: 11.0 grams
- Carbohydrates: 25.0 grams
- Calories: 211