This cherry tart with streusel topping is quick, delicious and will please just about any palate.
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The crumble part of this cherry tart with streusel topping is mighty fine, if I do say myself. Of course, the cherries and pie crust holds its own too.
In other words, enjoy the tart. It's good. ;-)
I don't know about you, but this time change has me exhausted. To be honest, I have other things going on that are wearing me out as well, but maybe, just maybe I will be able to catch up on sleep tonight. We are going to head back to church tonight but afterwards I plan on sleeping. Soundly. Soundly sleeping. This afternoon after church we had a soup and sandwich lunch and I brought my hamburger soup (except used tortellini's). Delicious!
Church Related: Totally going to plug my Pastor's book. Shamelessly plug. It's called Look What God Can Do and it is about the Zobrist Family (think Cubs World Series Champion MVP Ben Zobrist). You can read about it here.
Cherry Tart With Streusel Topping
This dessert is simple and easy with a already made pie crust and and canned cherries. I usually try to use fresh when I can, but I couldn't and let's be real here, canned cherries are lovely. If you don't have a tart pan, I do recommend getting one. You can find one here. Personally, I recommend the ones where the bottom is removable. It is very handy to have for a variety of desserts, such as this white chocolate tart.
The streusel is a simple topping that makes plenty for this dessert recipe and enough to put into the freezer for later.
📖 Recipe
Cherry Tart With Streusel Topping
Ingredients
- 1 can cherries
- 1 uncooked pie crust
- ¾ cup flour
- ¾ cup sugar
- 2 teaspoon cinnamon
- 2 teaspoon water
Instructions
- Spread pie crust on the bottom and up the sides of lightly greased tart pan. **You don't have to bake this crust first, however if you want a more firm crust, poke holes in the bottom of the crust with a fork and bake at 375* for 7 minutes before adding cherries**
- Add cherries
- Mix together flour, sugar and cinnamon. Add water and sprinkle half over cherry filling. Reserve other half for future use
- Bake at 375* for 30 minutes or until crust is lightly browned
- You can trim the edges of the crust off for a cleaner look or leave
- Remove sides of tart pan and serve
Nutrition
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