Cherry Tarts Recipe

Pastry for two 9-inch crusts

  • 1 can (1 lb) pitted tart red cherries
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon almond extract
  • Few drops red food coloring

Roll out pastry and cut into circles to extend half-inch beyond the edge of tart or large muffin pans. Fit circles into pans. Fold edges and flute. Prick bottom and sides of pastry with a fork. Bake in a hot oven (425F) about 10 minutes or until pastry is lightly browned. Cool. Remove from pans.

To make filling, drain cherries and heat juice. Combine sugar, salt, and cornstarch and add to juice. Cook slowly until thick and clear, stirring constantly. Add cherries, butter, almond extract, and red food coloring. Cool.

To serve, fill tart shells with cooled filling, and top with sweetened whipped cream or ice cream, if desired.

Yield: 6 tarts.