Cherry Tarts

These individual cherry tarts are old-fashioned bakery-style desserts: miniature pastry shells filled with glossy, ruby-red cherries in a thick, almond-scented sauce, each one topped with a little baked pastry star. They look like they came from a French pâtisserie but come together with straightforward pantry ingredients.

The filling starts with the cherry liquid. Drain the tart red cherries, reserve the juice, add water to make a full cup, then thicken it with sugar and cornstarch on the stovetop. Almond extract is the secret ingredient that ties everything together. Just a few drops amplify the cherry flavor and add a sophisticated depth that vanilla can’t match here.

Cool the thickened sauce to lukewarm before spooning it over the cherries in the shells. Hot filling in a baked shell makes the pastry soggy. Chilling firms the filling so each tart holds its shape when served.

The pastry stars on top are a charming touch. Roll leftover dough, cut with a tiny star cutter, and bake separately until golden.

Chef Tips

• Stir the cornstarch mixture constantly as it thickens. Cornstarch lumps up fast if you stop stirring
• Use tart (sour) cherries, not sweet. Sweet cherries don’t have enough acidity to balance the sugar
• Bake the tart shells over inverted molds (muffin tin works) and prick well to prevent puffing
• The shells bake at 450°F (232°C) for just 10 minutes. Watch closely since thin pastry burns fast

Variations

• Use blueberries instead of cherries for a different fruit tart
• Skip the star cutouts and top with a swirl of whipped cream instead
• Add a tablespoon of kirsch (cherry brandy) to the filling for an adult version