This recipe is by necessity rather vague as I didn’t measure anything. But it is simplicity itself and you can’t go wrong.
for the crust (these quantities make enough for a 1 crust pie or 3 or 4 tartlets:
1 Cup White flour
1 Tbls Sugar
1 pinch Salt
4 Tbl Butter
2-3 Tbls Water
For the filling:
*I use a nifty olive-pitter to get the stones out of cherries. As long as the fruit isn’t too big it works just fine and makes short work of a tedious task.
First the crust.
Mix the dry ingredients together.
Cut in the butter with a pastry cutter or a pair of table knives until you’ve got small pea-sized balls of dough.
Add the water a bit at a time, stirring with a fork. For these tarts I made a rather wet dough.
Divide dough into however many forms you will be filling. (I made only two tarts and used 3/4 of the dough ingredients listed above). Roll out the dough to about 1/8 inch thick and drape in your tart form or pie plate.
In a bowl mix the cherries with a dusting of flour, a sprinkling of sugar, a hint of cinnamon and a dash of almond extract. (I have not put quantities because the amount of each component depends on how many cherries you have. Fewer cherries, less other stuff.)
Fill your pastry-lined tart shells with the cherry mixture, dot with little dabs of butter, and fold the edges up and around in an attractive way. You don’t want to actually seal the top, just hold the fruit in place.
Bake at 400 F (220 C) until done – the top of the crust will be brown and the tarts will smell good. Cooking time will depend on the size of your tarts. The ones I made cooked about 25-30 minutes.