When cherry season arrives late in June, these easy-to-make mini tarts are perfect for picnicking or outdoor potlucks, and can be made vegan or gluten free. Dark sweet cherries work best with this recipe, but if sour is all you can find, try adding ¼ cup or so of sweetener to your liking. With fresh in-season cherries, you really cannot go wrong!

Crust (makes 12 mini tarts)

2¼ cups all-purpose or gluten-free flour
½ teaspoon salt
½ teaspoon lemon extract
1 teaspoon vanilla extract
1 tablespoon maple syrup or sugar
½ cup softened unsalted butter, regular or vegan
3 tablespoons ice water
Melted unsalted butter, vegan butter or coconut oil to brush crust
1 tablespoon sugar + ¼ teaspoon cinnamon, combined for sprinkling

Cherry Filling

5 cups cherries, fresh or frozen, pitted
3 tablespoons cornstarch or arrowroot flour
⅓ cup cane sugar
1 tablespoon fresh lemon juice
¼ teaspoon cinnamon
1 teaspoon vanilla
Pinch salt

Instructions

For the cherry filling, combine all ingredients in a large saucepan. Bring to a simmer, then turn off the heat while you make the crust.

For the crust, combine dry ingredients with a whisk. Add vanilla and lemon extracts, maple syrup and softened butter. Use a pastry cutter to begin to bring dough together. Add ice water one tablespoon at a time and continue incorporating. Using your hands, form a large ball.

Spray each cup within a standard muffin tin with nonstick spray. Using a cookie dough baller or spoon, roughly divide two scoops of dough into each of 12 muffin cups until all dough has been divided. One at a time, form each portion into a ball, flatten between your palms, and press into the bottom and up the side of each cup, creating individual tart crusts. Brush with melted butter or coconut oil, sprinkle with cinnamon sugar mix and prick holes in the bottom of each crust with a fork.

Bake empty crusts at 375 degrees for 5 minutes. Remove from the oven and fill each crust with approximately ¼ cup of filling. Bake filled pastries at 375 degrees for 15-18 minutes, until crusts are a bit golden. Cool completely and enjoy!

Originally Published in Edible Western NY.