Cherry Tart for your {Heart Day}

{photo by Smetona Photo}

Want to do something a little different this Valentines Day for your sweetie? Why not try your hand at making our yummy and love-inspired Cherry Tart Pie Pops? They’re bite-sized, yummy and unforgettable! Since our feature on The View this past week, they are in HIGH demand and I’m afraid there are only so many I can produce myself.

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Here is the recipe straight from our cookbook, Easy As Pie Pops and we’ll even post a quick tutorial from our segment on San Diego Living, so you can see just how easy they really are. Basically, all you need are 3 essential things: a 3-4 inch cookie cutter, a baking sheet and a pack of 8-inch Cookie Sticks (Wilton makes them and you can buy these at Michael’s or Hobby Lobby). Of course, if I wasn’t posting this recipe, I would mention my cookbook as well! It certainly is needed if you’re interested in getting lots more options like: Mississippi Mud, Chicken Pot Pie, Pumpkin Cheesecake… and many many more! Enjoy!

Cherry Tart Pie Pops

(yield: 2 Dozen)

Ingredients:

2x recipe Homemade Pie Pop Crust, or

4 unbaked store-bought 9″ diameter pie crusts

CHERRY FILLING

3 1/2 C (580 g) pitted fresh sour cherries

6 tbsp (88 ml) freshly squeezed lemon juice

1 C (192 g) granulated sugar

10 tbsp cornstarch

1 1/3 C (316 ml) cold water or cherry juice

1/8 tsp ground cinnamon

1/4 tsp almond extract

6 drops red food coloring (optional)

1 large egg white, beaten, for brushing

coarse sugar, for garnish

Instructions

Preheat the oven to 400 degrees F (204 C). Grease and flour a large baking sheet.

To prepare the filling: Bring 1/2 gallon (2 L) of water to a boil. Meanwhile, wash the cherries under cold water in a colander, picking out any leaves or stems. Pit the cherries and place in cold water until just covered, with 4 tablespoons (59 ml) of the lemon juice to prevent browning. Blanch the cherries by placing them in the boiling water and bring it back to a boil for 2 minutes. Drain the cherries and keep them covered in a large bowl.

In a large pot, combine the granulated sugar, cornstarch, cold water (or cherry juice), cinnamon and almond extract. Stir the mixture over medium heat until it thickens and begins to boil. Add the remaining 2 tablespoons (29 ml) of lemon juice and, stirring, continue to boil for 1 minute.

Remove from the heat and fold the cherries into the hot mixture, stirring gently. Let cool to room temperature. Transfer the mixture to a food processor or blender and pulse for 4-5 seconds. Set aside.

To assemble the pie pops: Flour both sides of the four piecrusts, then roll flat with a rolling pin. Using a 3-inch (7.6 cm) round cookie cutter, cut 48 mini crust rounds from the dough, 24 for the bottom crusts and 24 for the top crusts. If doing a heart peek-a-boo, stamp out a heart from each of the 24 top crusts using a mini heart cookie cutter or Linzer cookie cutter.

Prepare 12 pie pops at a time. Lay out the 12 bottom crusts on the prepared baking sheet. Brush each bottom crust with beaten egg white, using a silicone basting brush. Press an 8-inch (20 cm) long cookie stick firmly on top of the center of each bottom crust. *You can buy these at any craft stores (Michaels or Hobby Lobby) in the baking aisle.

Dispense a 1 1/2-inch (about 4 cm) dollop of cherry filling in the center of each bottom crust. Place a top crust over each bottom crust and press firmly around the sides only, sealing the filling inside.

Create a cookie stick dowel by cutting a 1-inch (2.5 cm) long piece off the end of an 8-inch (20 cm) coolie stick. Use this dowel to crimp the sealed edges of the pie pop by pressing firmly on each side of the stick first, then move counterclockwise around the edges. This will keep the stick from moving around once the pie pop is baked.

Bake the sheet on the center rack of the oven for 15 minutes, until the crust is nice and golden. Then place the individual pops on a cooling rack and let cool for at least 15 minutes before serving.