Introduction: Cherry-Plum Tarts for a Wannabe Fancy Pants

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Do you ever dream about making a fancy little desert for your fancy little friends? I do. Then I wake up and realize I don't have any fancy friends. So instead of crying in a corner I fulfill the other half of my dreams with this recipe.
  • You will require:
  • Mini cupcake pan
  • Blender/food processor
  • Cherries!
  • 2 Plums
  • 1/4 Cup of Honey
  • Bourbon or Scotch
  • Pie Crust
[Edits] I submitted these from iphone and since it's been featured I figured why not spruce it up a bit.

Step 1: Pit and Puree Cherries

Use your deft skills to remove pits from cherries till you fill a cup.

Step 2: Pit and Puree Plums

Pit and puree plums then add both cherry and plum puree to saucepan. Also add in 1/4 cup of honey, for sweetness and honesty.

Step 3: Begin Simmer

30 minutes!

Step 4: Interrupt Dat Simmer

I interrupted at the 15 minute mark to add halved and pitted cherries. The again at the 5 to add a Tbsp of scotch.

Step 5: Halve More Cherries for Aesthetics

Halve the hardest and least ripe cherries you got! You want them to stand up to the heat! Then coat them with a layer of sugar, because you're worth it.

Step 6: Make and Fill Shell

Do your mother proud and make them little shells to fill your mini cupcake sheet. Fill them with the joyous cherry plum sauce you just concocted.

Step 7: Bake! Finish!

Bake for 13 minutes at 450 degrees F. Let em cool. Refrigerate before serving.
  • Closing thoughts/ ideas
  • A tsp of cornstarch would do well to even further solidify the filling
  • If you use less filling you could add a bit of yellow cake mix on top for a lid
  • Allowing the filling to boil for 10 minutes or so may allow for a thicker filling as well.
  • ...more scotch!
  • Assuming you have leftover filling, you can boil that down into a really fine tasting jam.