Cherry hand-pies and Black Forest tarts

Mmmmm… cherry hand-pies and vanilla bean ice cream,what could be better than that??? Hmmm….maybe some Black Forest tarts piled high with cherry filling and topped with Kirsch whipped cream….

Cherry Hand-Pies


2 1/4C all purpose flour

1C unsalted butter, cold and in cubes

1t salt

1T cane sugar

1/3C ice cold water

  • In a bowl or food processor, put  in flour, butter, salt and sugar, and either process for 30 seconds, or using a pastry knife, cut butter into dry mix until coarse
  • add in water and process or mix by hand until just combined and a nice dough forms
  • wrap and refrigerate for an hour


2C cherries, pitted

3T cane sugar

1/4C water

2t cornstarch + 3T water

  • place cherries, sugar, and water in a pot over medium heat
  • bring to a boil and add in cornstarch mixture, boil 1 minute longer and place in a bowl, wrap, and refrigerate until cool


  1. Pre-heat the oven to 350. Take the dough out of the refrigerator, and roll out on a floured board to 1/4″ thick
  2. Cut out rounds with a 4″ biscuit cutter
  3. Place about 2T of filling in the center, flip one side over to the over to form a half moon and crimp together with your fingers
  4. Once you have all the pies formed, place them in the freezer for 5 minutes
  5. Place on a parchment lined sheet pan, brush with milk and top with sugar, and pop in the oven for about 20-25 minutes until golden brown
  6. Serve with a bowl of ice cream
  7. Enjoy!

Black Forest Tarts

To make these tarts:

  1. Use the same dough, and press it in to individual tart forms, and smooth out the edges.
  2. Place a tiny piece of parchment in each one and fill with dried beans.
  3. Place in freezer for 10 minutes, then pop in 350 oven and blind bake for about 15 minutes.  You can check them by pulling up the parchment to see if they are starting to brown
  4. Once starting to brown, take out of oven, remove beans and paper and bake another 5 minutes, cool.
  5. Line the shells with ganache, fill with cherry filling and top with Kirsch whipped cream.
  6. Cream: 1 1/2C whipping cream, 2T cane sugar, 1T Kirsch liqueur; whip all together until soft peaks form

Sour Cherry


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