Cherry pie and tart recipes

Here are some recipes using tart cherries for you to enjoy. Frozen Cherryvite tart cherries are now available to you in:

European Delicatessan 

18 Kingdom Street 

Newmarket 
Auckland  

Vanilla tart cherry muffins

65g butter, softened 125g light cream cheese 150g castor sugar 2 eggs ½ tsp vanilla essence 150g plain flour 1½ tsp baking powder 1 cup tart cherries, frozen

Combine butter and cream cheese. Add sugar, beat until light and fluffy. Add eggs. Sift flour and baking powder together. Fold into creamed mixture. Add cherries and gently fold into mixture. Spoon into non-stick muffin tins. Bake at 175°C for 15-20 minutes.

Cherry pie recipe

Pie Crust: 2 cups plain flour 2 tbsp sugar 1 tps salt ½ cup unsalted butter, cold, cut into pieces ¹⁄³ cup solid vegetable shortening (cold) 5-6 tbsp ice water Filling: 3 cups tart cherries, frozen 1 cup sugar ¹⁄³ cup plain flour ¼ tsp pure almond extract 1 egg white, lightly beaten with 1 tbsp water

Blend flour, sugar salt. Add butter and shortening, blend. Add 5 tablespoons of water, dough will gather together. Divide dough in half and flatten to form a thick disk. Plastic wrap and chill for at least 1 hour. Take one half of the dough, roll on a floured surface to form a circle and line the pie plate with the dough. Place in the fridge while preparing the filling.
Preheat oven to 200°C. Combine cherries, sugar, flour and almond in large saucepan. Leave mixture until cherries thaw – this will provide enough moisture to make the mixture wet. Stir well, bring to boil ove  medium heat (1 minute), stir until mixture thickens. Cool to room temperature. Remove pie shell from fridge, brush with egg white, spoon the cherry filling into shell. Remove top crust from fridge, cut into strips to form a lattice top. Trim edges, moisten with water and press together.  Bake until filling is bubbly and the crust is golden (35 minutes). Cool. Serve warm with yoghurt, fresh cream or ice cream.

Tart cherry berry smoothie

1 cup tart cherries, frozen or 2 tbsp of Cherryvite juice concentrate 1 cup low fat natural sweetened yoghurt 1½ cups low fat/trim milk 1 banana Put all ingredients into a blender and purée. Serve immediately. For variety, add your favourite berries.

Tart cherry chill sorbet

450g tart cherries, thawed 1½ cup sugar 1 cup water 1 juiced lemon

Boil sugar and water until sugar is dissolved and syrup is reduced to 2 cups (5 minutes). Refrigerate and cool. Process cherries in a blender. Push the cherries through a fine sieve sitting on top of a bowl. Add juice of a lemon. You should have 2 cups of liquid. Add 1 cup of the syrup into the cherry juice, mix and refrigerate for 3 hours. If you like a more diluted texture, you can use more of the syrup. Skim off the fine pieces of sour cherry skin that gathers on top of the juice. Transfer the sorbét to a shallow plastic container and freeze for 5 hours. Transfer it back to the blender and process until soft. Place back into the freezer until 10 minutes before serving. Decorate with mint or angelica leaves.

Quick and yummy tart cherry ideas

Tart cherries make a delicious sauce to go with any meat, from chicken and pork, through to thequintessential bbq sausage and fish‘n’chips. Try this... barbeque your favourite chicken nibbles and splash on this delicious tangy sauce...

Perfect with anything chocolate, including soufflé, mousse and chocolate cake... In ice cream and yoghurt... Amazing with rice pudding... On top of cheesecake... In pancake and waffle batters... And in mulled wine for a big winter warmer.

Southern tart cherry glaze

½ kg tart cherries, thawed ½ onion, grated ²⁄³ cup orange juice ¼ cup lemon juice ¼ cup soy sauce ¼ cup tomato-based chilli sauce ¼ cup orange marmalade 2 tbsp brown sugar, firmly packed 1 tbsp fresh rosemary, chopped 1 tbsp Dijon mustard ½ tsp orange peel, grated ½ tsp lemon peel

Pulp the tart cherries in a blender. Add all other ingredients and mix gently together. Bring to boil and serve.