EASY SOUR CHERRY TARTS
A basic recipe for sour cherry tarts with options for how sweet or sour you like your cherries.
Categories Dessert
Time 1h50m
Number Of Ingredients 7
Steps:
- Pit sour cherries if you haven't done so already. The additional time in the recipe is how long you should allow yourself to pit the cherries.
- Combine cherries and sugar in a saucepan. Cook on medium high heat.
- Mix together the water and cornstarch in a small dish. Mixing with water helps to avoid lumps in the sauce. Add to the cherry and sugar mixture when it boils.
- Stir the mixture until it thickens, approximately 1-2 minutes. If it does not thicken, add more cornstarch and water.
- Let cherries cool slightly, then spoon evenly into tart shells.
- Bake for 375 degrees for approximately 30 minutes. The time will vary depending on your oven. The crust of the tarts should be a golden brown when finished.
- Let cool completely. Add whipped cream, edible flowers (I used violas) and thyme for garnish if you wish.
EASY CHERRY TARTS
These tempting tarts take minutes to prepare and are a tasty way to get fruit into your meal when fresh fruit isn't plentiful.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Divide pie filling among crusts. Top with whipped topping and chocolate sprinkles. Chill.
Nutrition Facts :
SOUR CHERRY TART
Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made with sour cherries. The pate brisee recipe is very rich and must be handled with care to make it conform to the tart mold. The unglazed tart should not be refrigerated; it should be served while still lukewarm - difficult to do in a restaurant - with strong coffee.
Provided by Jacques Pepin
Categories dinner, dessert
Time 3h30m
Yield One 11-inch tart
Number Of Ingredients 10
Steps:
- For the pate brisee, place the flour, sugar, salt and butter pieces in owl and crush the butter into the dry ingredients with the tips of your fingers until combined somewhat but with pieces of butter still visible in the mixture. Add the ice water and stir with a fork just until the mixture holds together. Gather it up, pressing it between your hands to flatten it and make it round, and wrap it in plastic wrap. Refrigerate for one hour.
- Rub a small amount of flour into a pastry cloth and roll the dough into a very thin circle, about 12 1/2 inches in diameter. Roll the dough onto the rolling pin and gently fit it into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Press the dough against the sides of the pan to fill in any holes and make it adhere to the metal. Remove any excess overhanging dough by rolling the rolling pin across the top of the pan. Refrigerate the tart shell for one hour.
- Meanwhile, in a bowl combine the cherries, tapioca, sugar and almond extract. Sprinkle the ground almond-sugar mixture in the pastry shell and arrange the cherry mixture on top. Place the tart pan on a cookie sheet and bake in a 400-degree oven for one to one-and-a-quarter hours, until the dough is nicely browned. Unmold and serve with strong coffee.
CHERRY TARTS
At our house, we celebrate George Washington's birthday with this cherry dessert.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.
Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
TART CHERRY CRISP
"Our family first made this dessert after an outing to a cherry orchard," explains Mrs. Grossman of Brooklyn, New York. "We used the fresh fruit we picked to make several of these crisps."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.
Nutrition Facts : Calories 243 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
EASY CHERRY TARTS
Make and share this Easy Cherry Tarts recipe from Food.com.
Provided by children from A to Z
Categories Tarts
Time 27m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Place crescent dough on a lightly floured surface; seal seams.
- Cut into 2 inches circles. Place in greased mini muffin cups.
- In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
- Place about 1/2 teaspoons in each cup.
- Combine pie filling and extract; place about 2 teaspoons in each cup.
- Bake 375 degrees for 12-14 minute or until edges are lightly browned.
- Remove to wire racks to cool.
- Refrigerate until serving.
Nutrition Facts : Calories 668.1, Fat 22.2, SaturatedFat 11.2, Cholesterol 103.5, Sodium 761.6, Carbohydrate 102.3, Fiber 4.8, Sugar 19.7, Protein 14.3
PERFECT SOUR CHERRY PIE
A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!
Provided by jmd5102
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
- Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
- Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g
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