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Cherry Tarts

At our house, we celebrate George Washington's birthday with this cherry dessert.

8 ServingsPrep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
3/4 cup sugar
3 tablespoons cornstarch
2 cans (14-1/2 ounces each) pitted tart cherries
1 tablespoon butter
1/4 teaspoon almond extract
4 to 5 drops red food coloring, optional

Directions

In a small bowl, combine flour and salt. Cut in shortening until
mixture resembles coarse crumbs. Add enough water until dough forms
a ball. Refrigerate for 30 minutes.
On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut out eight 5-in. circles. Place each over an inverted custard cup
on an ungreased 15-in. x 10-in. x 1-in. baking pan; flute edges.
Bake at 450° for 10-11 minutes or until golden brown. Cool for 5
minutes before removing tart shells from custard cups; cool
completely on wire racks.
For filling, in a large saucepan, combine sugar and cornstarch. Drain
cherries, reserving 1 cup juice. Set cherries aside. Stir reserved
juice into sugar mixture until smooth. Bring to a boil; cook and

2 of 2

Cherry Tarts (continued)

Directions (continued)

stir for 2 minutes or until thickened. Remove from the heat; stir in
the cherries, butter, almond extract and food coloring if desired.
Cool to room temperature. Spoon about 1/4 cup filling into each tart
shell. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 331 calories, 14 g fat (4 g saturated fat), 4 mg cholesterol, 166 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.