Summer hasn’t been kicked off until the first cherries are in season. While the bright and shiny fruits make for an easy summer snack to simply eat out of a bowl, don’t be afraid to incorporate them into your favorite recipe.

Here’s a cherry-filled summer dessert to get started with: mini cherry tarts.

What you’ll need:

• 1 pie crust (store bought or homemade)

For the filling…

• 1 pound (3 cups) cherries, halved and pitted
• 1/3 cup sugar (P.S. these are the cutest measuring cups).
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the crust:

• Egg wash
• 1/2 tablespoon Cane sugar or Turbinado sugar

Directions:

1. Preheat the oven to 375 degrees F.
2. For mini cherry tarts, separate your dough into 5 sections. Roll out into circles on a floured surface. (If you decide to make one large cherry tart, simply roll out your dough into a large circle and continue with the below instructions.
3. In a large bowl, combine halved and pitted cherries with sugar, cornstarch and lemon juice.
4. Transfer your circles of dough onto a greased baking sheet.
5. Spoon your filling into the center of each circle, leaving about an inch and a half on the edge. (If you’re a crust-lover, leave about 2 inches of dough around the edge). Fold up the edges so your filling feels loved and is snug.
6. Brush the edges with egg wash and sprinkle with sugar.
7. Bake for an hour, or until the filling is bubbly and the crust is golden brown. Let cool then enjoy!