Cherry Tarts Recipe
Cherry Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
At our house, we celebrate George Washington's birthday with this cherry dessert.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Preheat oven to 450°. 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 15x10x1-in. baking pan; flute edges.
Bake 10-11 minutes or until golden brown. Cool 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 stir 2 minutes or until thickened. Remove from heat; stir in 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.
Originally published as Cherry Tarts in Country February/March 2004, p51

Nutritional Facts

1 each: 331 calories, 14g fat (4g saturated fat), 4mg cholesterol, 166mg sodium, 49g carbohydrate (28g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. Preheat oven to 450°. 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 15x10x1-in. baking pan; flute edges.
  3. Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks.
  4. 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 stir 2 minutes or until thickened. Remove from heat; stir in 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.
Originally published as Cherry Tarts in Country February/March 2004, p51

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