Rustic Cherry Tart

Nonstick cooking spray
1 refrigerated pie crust (half of a 15-ounce box), at room temperature*
1 cup extra-fruit cherry pie filling*
1 1/2 teaspoons orange liqueur, such as Triple Sec, or 3/4 teaspoon orange extract
Zest of 1 lemon, about 1 teaspoon
1/4 cup sliced almonds
Sugar, a light sprinkle, to taste
Vanilla ice cream, optional for serving

Preheat the oven to 425 degrees F.

Spray a baking sheet with nonstick spray. Unroll piecrust, (it must be at room temperature), onto prepared sheet. Spoon cherry pie filling, (using as many of the cherries as possible), onto crust, leaving a 2-inch margin. Sprinkle liqueur, lemon zest and almonds evenly over filling only.

Gently fold edges of crust inward over first 2 inches of filling, leaving center open. The sides of crust will overlap slightly at edges. If crust happens to tear, gently press it back together with your fingers. Sprinkle sugar lightly, to taste, over the exposed crust.

Bake, uncovered, until crust is light brown and almonds are golden brown, about 20 to 25 minutes. Cool on the baking sheet until slightly warm, slice and serve, with vanilla ice cream, if desired.

Rustic Cherry Tart

The most challenging part of making our tart is coaxing the zest off a lemon. Here’s our quick trick for that: Buy an inexpensive “microplane zester” at a cooking shop. (Click here for an example of one in our Shop here on Kitchen Scoop.) You won’t believe how it works. (You can also use the smallest holes on a box grater, just be sure to remove the yellow zest only and not the bitter white parts.)

Rustic Cherry Tart

Approximate Values Per Serving: 217 calories (49% from fat), 12 g fat (4 g saturated), 9 mg cholesterol, 2 g protein, 25 g carbohydrates, 1 g dietary fiber, 189 mg sodium

Print this recipe:

• Print Recipe with Image
• Print Recipe without Image