long time followers of my blog know i like to make fruit tarts all summer as various fruits come into season. tonight's tart is a cherry tart with a snickerdoodle cookie crust.
1 package snickerdoodle cookies ( i used gluten free ones because they are moist already, graham crackers will do well too)
1/3c brown sugar
1 tsp vanilla extract
3 tbl butter (melted)
combine all ingredients in a food processor and blend til a wet sand consistency. push mixture in a pie plate or tart pan, using the bottom of a coffee cup, so that it is in an even layer in the bottom of the pie plate without any holes.
bake blind at 350deg for 8-10 minutes, then let cool.
2-3 cups cherries, pitted (i used rainier and the regular darker ones)
3-4 tbl strawberry jam (i had leftovers last night from making jam)
3-4 tbl sugar
stir ingredients together and cook on a very low heat just until the cherries start to get soft and give up some liquid.
using a slotted spoon, spoon cherries on top of cooled crust. reduce the remaining liquid in the saucepan down until it is a syrupy consistency then drizzle over the tart.