- 3/4 cup turbinado sugar, plus more for sprinkling
- 1/2 cup light rum
- 1 tablespoon vanilla extract
- 1/2 teaspoon grated orange zest
- Kosher salt
- 3 pounds Bing cherries, pitted and halved
- 3 tablespoons cornstarch
- Cooking spray
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 1/2 ounces semisweet chocolate, chopped (about 1/4 cup)
- All-purpose flour, for dusting
- 1 1/2 14-ounce packages refrigerated piecrust dough (3 pieces)
- Heavy cream, for brushing
- Vanilla ice cream, for serving
Line a baking sheet with foil and coat with cooking spray. Place six 5-to-6-inch ceramic tart dishes on the prepared pan. Add 3/4 cup cherries to each dish using a slotted spoon; top each with 1 tablespoon butter and 2 teaspoons chocolate. Transfer the remaining cherry mixture to a saucepan; add 1/2 cup water and simmer over medium heat, stirring occasionally, until thickened, 5 to 7 minutes. Divide among the dishes; cool completely.
Dust a surface with flour. Using a paring knife, cut out 6 circles from the piecrust, 1/2 inch bigger than the tart dishes (use the dishes as a guide). Place on another baking sheet; chill until ready to bake.
Position a rack in the lower third of the oven and preheat to 375 degrees F. Top each dish with a piece of dough, pressing the edge against the dish to seal; pierce several times with a knife. Bake 45 minutes, then brush each pie with heavy cream and sprinkle with sugar. Continue baking until golden, about 15 more minutes. Serve with ice cream.
Photograph by Con Poulos