Mini Cherry Tarts
Summertime is all about pies and tarts to me! Besides the delicious taste, the best thing about these Mini Cherry Tarts is how simple they are to make. Don’t let the small size of these cherry tarts fool you, the recipe is really simple. And since this tart recipe uses cherry pie filling, it comes together quickly! Less time cooking and more time eating is always the way I like to do it.
Make sure you look for a high quality filling without a lot of crazy ingredients. You could always experiment with different flavors of pie filling, too.
These mini cherry pies only take about 12 minutes to bake… so you don’t have to wait too long. They are great on their own, but they’re even better topped with some whipped cream. Then, I dare you to try and stop at one!
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 to 5 tablespoons cold water
- 1 (20-oz) can cherry pie filling
-Preheat oven to 450 degrees.
-Mix together shortening, flour, water and salt until it comes together in a ball.
-Divide dough in half. Then, divide each half into half again. You should have 4 pieces of dough. Divide each of these pieces into thirds so you have 12 pieces of dough.
-Spray a tart pan with nonstick spray, then place a dough ball in each tin. If you don’t have a tart pan a muffin tin works fine.
-Press the dough into the bottom and up the sides of each muffin tin.
-Divide cherry pie filling evenly between crusts.
-Bake tarts for 12 to 15 minutes, or until crust is golden brown.
-Let tarts cool, then served topped with whipped cream if you’d like. Enjoy!