- Level: Easy
- Total: 2 hr 10 min
- Prep: 1 hr
- Cook: 1 hr 10 min
- Yield: 6 servings
Ingredients
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
Directions
- Whisk the sugar, rum, vanilla, orange zest and 1/4 teaspoon salt in a large bowl until the sugar dissolves. Add the cherries and cornstarch and toss; set aside until juicy, about 30 minutes. 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.
