Cherry Tarts
Yield
6 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
cherries
tart, red, pitted |
*
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 3-4 |
almond extract
|
*
|
|
| 6 |
food coloring
red |
*
|
|
| 4 | each |
pie shell (9 inch)
baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
cherries
tart, red, pitted |
*
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
|
almond extract
|
*
|
||
| 6 |
food coloring
red |
*
|
|
| 4 | each |
pie shell (9 inch)
baked |
|
Directions
Drain cherries; add water to cherry liquid to make 1 cup.
Combine sugar and cornstarch; slowly stir in liquid.
Cook, stirring constantly, until thick.
Add almond extract and food coloring.
Cool to lukewarm.
Spoon cherries into tarts and pour the cornstarch mixture over, chill.
Trim tops with baked pastry star cutouts.
Add vanilla.
Stir in confectioners' sugar until frosting is of consistency to pour.
These tart shells are fixed in a twinkling! Roll pastry ⅛ inch.
Cut in rounds and fit over little star molds, trim edges and prick as shown.
Place on cooky sheet and bake in very hot oven (450 degrees) 10 minutes or until golden brown.
Cool shells; spoon in cherry Filling.
