My new camera arrived yesterday, and after taking countless pictures of the dog and a bunch of bananas sitting on my counter top, I decided it was time to bake something so I would have something to take pictures of. I had a bunch of cherries in the refrigerator, so initially I was going to make cherry pie.
As I was contemplating the pie, I started thinking about the Pop Tarts I made the other day for the Pre-Made Our Way challenge. The Pop-Tart dough was basically a pie crust dough, so I figured I would make some more Pop Tarts – or single serving pies.
I love chocolate, cherry, and almond together – so I used all of those flavors in the Pop Tarts. I used the same crust as I did previously… and it turned out beautifully yet again. To be honest, I think these ones are much better than the White Chocolate Raspberry Pop Tarts I made earlier in the week.
- 1 1/2 cups cherries, pitted
- 3 tablespoons sugar
- 4 tablespoons water
- 1 tablespoon minute tapioca
- Pinch salt
- 1 teaspoon almond extract
- 1/4 cup dark chocolate chips
- Dark chocolate candy coating (1/4 cup), or 1/4 cup chips + 1 teaspoon shortening
- 1/4 cup silvered almonds
In a small saucepan over medium heat, combine the cherries, sugar, water, tapioca, and salt. Stir to evenly combine all of the ingredients. Bring to a boil, and cook for about 5-6 minutes, until the mixture is thick and bubbly. Remove from the heat, and stir in the almond extract.
Preheat the oven to 450°F. Lightly grease a baking sheet, or line with parchment, and set aside.
Prepare the dough used for my White Chocolate Raspberry Pop Tarts. Roll out to 1/8 inch thickness, and cut into rectangles. Place a heaping tablespoon (or maybe a little more… I didn’t really measure) of the cherry filling in the center of one of the dough rectangles. Sprinkle with a few of the dark chocolate chips. Cover with a second rectangle, and crimp the edges with a fork. Repeat to make 6 Pop Tarts, and arrange on the prepared baking sheet.
Bake for 8 minutes. Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
While the Pop Tarts are cooling, toast the almonds in a small skillet over medium heat for a few minutes. They are done when you start to smell them. Be sure to keep an eye on them and remove them from the heat right away when they start to turn golden. They go from golden to burnt very quickly. Cool slightly and then roughly chop the almonds.
Melt the dark chocolate coating in the microwave, 30 seconds at a time at 50% power. Drizzle the chocolate over the cooled Pop Tarts and sprinkle with the almonds. Enjoy!