| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Juice of 1 lemon
- 2 tablespoons plus 2 teaspoons bourbon
- 1 pound pitted cherries, preferably tart
- Two 9-inch frozen pie crust rolls, thawed
- 1 cup confectioners’ sugar
- 2 teaspoons half-and-half
- 1 teaspoon vanilla extract
- 2 tablespoons raw sugar
- 1 teaspoon nonpareils, optional
Instructions
- Adjust an oven rack to the bottom position. Preheat the oven to 400 degrees F.
- Whisk the granulated sugar and cornstarch in a medium nonreactive saucepan. Add the lemon juice and 2 tablespoons of the bourbon; whisk until well blended. Stir in the cherries and cook over medium-high heat, stirring, until the mixture boils and thickens, and the cherries are nice and soft, about 12 minutes. Remove from the heat and let cool to room temperature, about 20 minutes.
- Place one of the pie crusts on a parchment-lined baking sheet. Dock the center of the crust a few times with a fork. Add 1 cup of the cherry jam to the center of the crust and spread it evenly, leaving a 1-inch border. (Cover and refrigerate the remaining jam for up to 1 week.) Place the second pie crust on top, seal the edges, and dock the center three times with a fork. Bake until golden brown, 35 to 40 minutes. Let cool for 15 minutes.
- While the tart is cooling, make the icing. Add the confectioners’ sugar, half-and-half, vanilla and the remaining 2 teaspoons bourbon to a medium bowl. Whisk until thick and smooth. Using a rubber spatula, add the icing to the center of the cooling tart and spread it nearly to the edges. Sprinkle with the raw sugar and nonpareils, if using. Cut the tart into wedges and enjoy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 220 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 38 g |
| Protein | 2 g |
| Cholesterol | 1 mg |
| Sodium | 80 mg |
Reviews
This recipe was easy and amazing. Pleased everyone New Year’s Day morning
I made this with blackberries and Raspberry liqueur to complement in place of bourbon and it turned out great! The filling turned out thick and sweet but not too much ch-just right!
This was absolutely amazing. I used the entire cherry mixture and made it into a rectangle shape- used homemade dough. Was not runny or soggy at all like fruit pies can get.
Delicious! I did not have pie crust, so I used puff pastry and the light layers were lovely. I used a mixture of cherries and berries. I will definitely make this again!
Absolutely Love this! My son loves poptarts but I don’t buy them often because of the sugar content so this recipe (minus the bourbon for him) is a god send! I’ve always loved watching Damaris cook so I am so happy with the new show. And my favorite girl ginger dish has always been Flay, so this show is a win win situation.
Made this is LOVED it! Going to make another one w/blueberry filling this weekend for Sunday’s football game.