Wednesday, February 9, 2011

Cherry Tarts

The Queen of Hearts she made some tarts all on a summer's day; The Knave of Hearts he stole the tarts and took them clean away. The King of Hearts called for the tarts and beat the Knave full sore The Knave of Hearts brought back the tarts and vowed he'd steal no more.

~Lewis Carroll

These mini cherry tarts were super easy to make and absolutely scrumptious! You could use canned cherry pie filling for these if you wanted, but i have a freezer full of cherries we picked this summer and that is what i used.

To make the filling i heated up about a quart bag of frozen cherries, a squirt of lemon juice, about a 1/2 cup of sugar and 2 TBSP of corn starch. i let it cook until thick, then set it aside to make the crust.

The pie crust recipe is from Super Easy Pie Crust
2 c. flour
1/2 c. oil
1 tsp. salt
1/3 c. milk

Sift flour and salt together. Beat oil and milk with a fork; add to flour, blend well. Divide in half. Roll out between 2 sheets of waxed paper until 1/8" thick. Cut out 4" circles using a biscuit cutter, cookie cutter, bowl or what ever you have. i used the top of glass cup.

Preheat oven to 350°F. Spray you muffin tin with nonstick cooking spray. Press your pie crusts into each muffin cup, add pie filling about 3/4 full (try not overfill them or you'll end up with a mess.) Then cut out some hearts with your remaining dough and place them on top. Bake 20-25 minutes, until bubbly.

i ran a butter knife along the edge of each cup to loosen them up, but they all popped out easily. Pretty and delicious! Enjoy!


  1. These are so beautiful, and tasty I'll bet! What a cheery winter treat!

  2. Yum! Cherry Pie is my favorite so I know I will love these. Love that the the crust doesn't use Lard/Crisco. I'm trying to get away from using that stuff! Thanks !