Cherry Pop Tarts

So these cherry pop tarts might just be one of the best things to come out of my kitchen in a while.

But then, it’s flaky pastry wrapped around a sweet cherry pie filling and topped with vanilla icing.  Obviously they were good.  I didn’t even really need to tell you that, I’m sure.

Anything in pie form is always gonna be good.  I think we can all agree on that (and if not….why?).

Also, when you call pie a pop tart – that just makes it acceptable breakfast food.  Am I right?  I really don’t know how pop tarts ever convinced us that pie for breakfast was reasonable.  It really is quite ridiculous.  But at the same time, I can kind of get behind it when these cherry pop tarts are sitting in my kitchen calling my name.  Just wait till 10am and call it a coffee break.  It’s all good.

Or be a little less crazy and have them for dessert.  Pie for dessert is always acceptable.

Either way, you should probably make these tasty cherry pop tarts as soon as possible.

Ingredients

• 1/2 recipe of this Perfect Pastry (or enough pastry for one double pie crust)
• For the filling:
• 1 1/2 cups pitted sour cherries
• 1/2 teaspoon lemon juice
• 1/4 cup granulated sugar
• 1 tablespoon corn starch
• For the frosting:
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla

Directions

1. In a saucepan over medium heat, combine the cherries, lemon juice, sugar, and corn starch. Cook, stirring constantly and mashing up the cherries a bit with a spoon, until the fruit has broken down and the sauce has thickened, about five minutes. Remove from the heat and let cool.
2. ............................

for full instruction please see : bake-eat-repeat.com

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