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Cherry Tarts

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Submitted by smokinhippiechic

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

2 ½ 591
CUPS ML CHERRIES
tart, red, pitted *
½ 118
CUP ML SUGAR
2 3E+1
TABLESPOONS ML CORNSTARCH
6 6
4 4
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 506 49% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 544mg 23%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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