What’s better than sour cherry pie? A cherry tart with a raised doughnut as the crust.
INGREDIENTS
MAKES 8 TO 12 DOUGHNUTS
- 2 cups fresh or frozen pitted tart pie cherries
- 2 tablespoons granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon cornstarch
- 1 batch raised dough of choice
- 1 batch Almond glaze
DIRECTIONS
• In a medium pot over medium-low heat, bring the cherries, sugar, lemon juice, and cornstarch to a simmer. Simmer until syrupy, about
5 minutes. Transfer the cherry filling to a bowl, cover with plastic wrap, and refrigerate until needed.
• Prepare the chosen dough for filled doughnuts and fry or bake as directed.
• When the doughnuts have cooled, use a sharp knife to cut out a small divot in the top center (not the side) of the doughnut. Don’t cut all the
way through the doughnut. Repeat with the remaining doughnuts, and then fill each divot with a spoonful of the cooled cherry filling.
• Drizzle the tops with the glaze.
