In honor of Cherry Tart Day
I thought this recipe was appropriate.
Ingredients:
(for the Crust)
2 c. all-purpose flour
1 teaspoon salt
1/4 c. sugar
1/2 c. canola oil
1/4 c. cold milk
(for the Cream Cheese layer)
4 oz. cream cheese, softened
1/4 c. sugar
1 large egg
(for the Cherry Topping)
1 c. canned sweet cherries, pitted/drained (reserve juice)
1/2 c. reserved cherry juice
1/4 c. sugar
1 teaspoon almond extract
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
- Directions: Preheat the oven to 350°F. To make the Crust mix the flour, salt and sugar. Combine the liquids but do NOT stir. Add
the flour mixture to the wet ingredients and stir with a fork just until the flour is dampened. Form
dough into balls then cut in half. Roll each half between wax paper and cut pastry to
tart shell size. Push into mini muffin pans. To make the Cream Cheese layer cream together the cream cheese, sugar and egg. Set aside. To make the Cherry topping combine the cherries, cherry juice, sugar and extract in
a heavy saucepan. Bring to a boil on medium-low heat. Combine the cornstarch and water and add to the cherry mixture, constantly stirring until boiling. Take off the heat and set
aside. Now assemble by spreading 1 teaspoon of the cream cheese mixture into the bottom of each tart shell. Fill 3/4
full with the cherry topping. Bake for 15 to 20 minutes or until the pastry shell is
golden brown. Yields: 24 mini-tarts ~ Chef ~
