Yes, this is late. I know - my deepest apologies. Work has been insanity, plus we’re back in-office a couple of days a week so it’s been a bit of an adjustment.

This month we’re reading Five Little Indians by Michelle Good. The book tells the stories of 5 aboriginals who were raised in the residential school system, we follow them from school into their adulthood and how they each cope with the trauma they endured.

One story tells of Howie who ended up in prison and his re-entry into society. When he is out he befriends a waitress at a local diner who serves their famous cherry pie. I thought that would be a perfect dessert to bake this month! I made individual tarts, but feel free to fill an 8 inch pie crust with the filling

Cherry Tart Recipe

Ingredients:

• 5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds or frozen and thawed

• 1/2 cup water

• 2 tablespoons freshly squeezed lemon juice

• 2/3 cup granulated sugar

• 4 tablespoons cornstarch

• 12 tart shells

Method:

1. Prebake the tart shells according to the package.

2. In a medium sauce pot combine the cherries, water, lemon juice, sugar, and cornstarch

3. Stir and bring to a boil—lower heat and simmer for about 10 minutes. Set aside to cool

4. Once the tarts and cherry filling have cooled, fill the tarts and serve.