Yield: about 24 individual tarts
4 cups fresh tart cherries, pitted
1 1/2 cups granulated sugar
4 tablespoons cornstarch
All butter pastry dough prepared and chilled at least 1 hour in advance
Place cherries in saucepan over medium heat. Cover. After a few minutes, the cherries should lose considerable juice. Turn heat to low.
Pour sugar and cornstarch into the hot cherries and mix well. Stirring frequently, cook over low heat until thickened.
Remove from the heat and let cool. If the filling is too thick, add a little water; too thin, add a little more cornstarch.
Optional: store cherry compote in refridgerator for up to 2 days.
When ready, preheat the oven to 375 F.
Roll dough to desired thickness and cut circles large enough to fill individual muffin tin cups. Roll excess edges inward. Fill each cup with cherry compote.
Bake for about 30 minutes or until edges of crust brown. Remove from the oven and place on a rack to cool.