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Cherry Tarts

SUBMITTED BY: Verna Burkholder

"At our house, we celebrate George Washington's birthday with this cherry dessert."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  30 Min
COOK TIME  10 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 4 tablespoons cold water
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 2 (14.5 ounce) cans pitted tart cherries
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract
  • 4 drops red food coloring (optional)

DIRECTIONS

  1. In a bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes.
  2. 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 degrees F for 10-11 minutes or until golden brown. Cool for 5 minutes before removing tart shells from custard cups; cool completely on wire racks.
  3. For filling, in a saucepan, combine the sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into the sugar mixture until smooth. Bring to a boil; cook and 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2008 by JanetinKimCity
This is definitely a keeper!! My only problem is how to flute the crust when it is upside down... MORE


 
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