Cherry Tarts

Would you like to impress your guests with a homemade crust that’s buttery and tender?  Then this  one’s for you.  And if you would like to make your own cherry or strawberry filling I think you’ll like  this recipe as well.  Enjoy!



Cherry tart filling:

1 cup sugar
1/3 cup cornstarch
1 1/2 cup water
3 cup pitted cherries
1 T butter
1/2 tsp. lemon juice 

1. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 3 cup fresh fruit, reduce heat, and simmer 10 minutes. Stir in the butter, and pour over  French toast, pancakes or even ice cream.  optional:  Add 1 to 2 drops red food coloring for more color if the strawberries are not super red. That's an option.

Note:  If you want to make a sauce instead of a pie filling use this recipe:

1 cup sugar
2 T cornstarch
1 cup water
1 cup strawberries, blueberries, cherries or fruit of choice
1 T butter
1/2 tsp. lemon juice (optional)
1 to 2 drops food coloring (optional)

   THE ABOVE IS USING PINEAPPLE 
The crust (no rolling of dough necessary).  Pinch off  a piece of dough and press firmly in muffin cup.  This recipe will make 6 large muffin cup tarts. Fill each cup with about 2 T fruit filling.



Crust was easy.

 1/2 cup softened butter, 1/3 cup sugar, 1 tsp. Vanilla and 1 1/4 to 1 1/2 all purpose flour.  I used my mixer to incorporate dough ingredients.  I also used a large un- greased  muffin cup pan for the tart shape. Fill half of cup with cherry filling and...

Bake at 325 degrees approximately 30 minutes.  Allow to cool about 10 minutes and gently loosen edges and they will remove easily. Yummy!  Taste tested....😋