Cherry Custard Tart

This is my first Julia-Inspired experience, and it was fun :). It's funny, but following instructions is very much in my nature, but when it comes to cooking or baking, I am just not capable. I have to spin it my own way. This is especially the case when I do the grocery shopping because I never seem to remember to get everything I need - so improvising is a necessity.

This is fairly close to Julia's recipe for "Tarte aux Cerises, Flambee" (page 643 of Mastering the Art of French Cooking), but my improvisation would probably not be in high approval by Madame Childs. Here's to a modern cook :)

Ingredients:

• Julia's Vanilla Custard (separate recipe)
• 12 frozen pastry puff shells (Julia would not approve, I know)
• 12 oz frozen cherries
• 3 tblsp Grand Marnier (Julia said kirsch or cognac)
• 1 c full-bodied red wine (Julia says Bordeaux, but I used Syrah)
• 2 tblsp orange juice (Julia said lemon)
• 6 tblsp sugar

Instructions:

1. Thaw the frozen cherries as they sit in the Grand Marnier. I cut the cherries in 1/2 for easier eating because we are using small pastry shells. If you used the 8 inch tart shell that Julia recommended it wouldn't feel so large, but in small shells this just makes more sense.
2. While those thaw, cook the pastry shells according to package instructions and let cool when they are ready.
3. In medium sauce pan, combine wine, orange juice and sugar and bring to a boil. Add thawed and soaked cherries and return to a boil. Let simmer for 5 or 6 minutes and then remove from heat. Cool for about 20 minutes in the pan and then drain. You can discard the syrup.
4. While the cherries are cooling, make the custard.
5. Fold the drained cherries into the custard.
6. Remove the top and inside of the pastry shells, and then spoon the cherry custard into each shell.
7. Top with a pinch of sugar and put in oven at 500 F or in broiler just for a few minutes to caramelize the sugar.