Cherry Balsamic Tart

 Dark sweet cherries, make a rich looking pie.

Dense with fruit, and no juices spilling out.

Here is another great summer pie with a little twist.  The balsamic really helps enhance and add to the depth of flavor of a cherry pie or tart.

Creating a tart has two advantages.  One, no second crust needs to be rolled out, and two, because the top is completely open, all steam escapes. This creates a pie or tart that is not soggy and the fruit juices cook down to make a dense filling.

When making your summer pies, no matter what fruit type, try adding some new enhancing flavor!

As Always,

ENJOY!

INGREDIENTS

2 - 16oz. pkgs. frozen dark sweet cherries
1/2 cup tart dried cherries, chopped

3 Tbs. instant tapioca

1/2 cup sugar 

2 Tbs. balsamic vinegar

2 Tbs. balsamic glaze

One crust pie dough recipe

one 9 inch tart pan or springform pan, greased

    Mix all filling ingredients together and let set at room temperature for a minimum of 30 minutes.

Roll out pie dough, and line prepared pan.  Add filling mixture, spread evenly over crust.  Place pan on baking sheet.  Bake in preheated 425 degree oven for  10 minutes.  Reduce heat to 375 and continue cooking for 45-50 minutes.  Let cool completely before cutting.