Recipe by: Chef Lenny, @whosagoodlizard
Sweet Rainier Cherries are at their peak for only a short time during the summer. They are delicious capped with a golden-brown puff pastry crust and a hint of cardamom. Serve with or without ice cream to elevate this any time treat.
Preparation: 45 minutes
Cook time: 45 minutes
- 1 sheet frozen puff pastry (thawed)
- 1 egg beaten with 1 tsp. water for egg wash
- 4 cups pitted and chopped fresh or frozen Rainier cherries
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ tsp. cardamom
- ¼ cup all-purpose flour
- 2 tsp. of lemon juice
- 2 tbsp. butter
- Set out 6-6oz ramekins. On a floured work surface, roll out your thawed puff pastry dough to 1/8-inch thickness. Cut out 6 circles the size of the ramekins. A biscuit cutter or a mason jar lid is very helpful in this situation.
- Transfer the circles to a parchment lined baking sheet, brush with the egg wash, poke all over with a fork, cover in plastic wrap and place in the fridge for 30 minutes.
- Pre heat the oven to 375°. In a saucepan, over medium heat, stir together the cherries, sugars, cardamom, flour and lemon juice. Cook stirring occasionally until thickened about 8-10 minutes. Remove from the heat and add the butter.
- Divide the cherry mixture evenly between the ramekins. Set the ramekins onto a baking sheet.
- Retrieve the pastry circles from the refrigerator and brush with any remaining egg mixture. Sprinkle with sugar (caster, decorative, turbinado, plain white). Bake until they are lightly golden and slightly puffed approximately 10-12 minutes.
- Carefully transfer the baked puff pastry to the ramekins pressing down ever so lightly. Place the completed pastry ramekins back into the oven and continue baking until filling is bubbling and the pastry is crisp and browned 20-30 minutes. Serve warm.