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Cherry Tarts

 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.
  • 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

2 of 2

Cherry Tarts (continued)

Directions (continued)

  • 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.
Nutritional 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.