Several weeks ago, My DH brought home 2 cans of cherry pie filling - you know the stuff - a few cherries in a thick gloppy SWEET sauce. I'm not sure what he was thinking as we live in one of the biggest cherry producing regions in the country but I am loathe to let food go to waste so I set out to find a way to use them. Low and behold I now have a new, favorite fast "homemade' tart.
To make this you will need a 9 inch metal tart panl and some pie crust. I add a little cinnamon to mine...
1/3 C dried cherries, soaked to soften in kirsch and then mostly drained (you can speed this process by microwaving the cherries and Kirsch for a minute (to boiling point).
1 can cherry pie filling
1/2 C roughly chopped hazelnuts - leave some big pieces.
1/8 tsp cinnamon
Assemble and bake:
Line tart pan with pie crust
Mix all filling ingredients together and fill prepared tart pan
Cover with a lattice top.
Bake for 15 mins at 425 (center rack) and then reduce temp to 375. Cook till crust begins to brown a little - maybe another 35 mins or so. Be sure to put a piece of foil on the rack below the tart to catch any drips.
Serve with a scoop of ice bream or some whipped cream or just plain. Easy - fast, totally yummy.