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Mini Sweet Cherry Tarts

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  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup canola oil
  • 1/4 cup cold milk
Cream cheese layer
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
Cherry topping
  • 1 cup canned sweet cherries, pitted/drained (reserve juice)
  • 1/2 cup reserved cherry juice
  • 1/4 cup sugar
  • 1 teaspoon almond extract
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons cold water

    1. Preheat oven to 350°F.
    2. Crust - Mix flour, salt and sugar. Combine liquids; do not stir. Add flour mixture to wet ingredients; stir with fork until flour is dampened. Form dough into balls; cut in half. Roll each half between wax paper; cut pastry to tart shell size. Put in mini muffin pan.
    3. Cream cheese layer - Cream together all ingredients.
    4. Cherry topping - Combine cherries, cherry juice, sugar and extract in heavy saucepan; bring to boil on medium-low heat. Combine cornstarch and water; add to cherry mixture, constantly stirring until boiling. Take off heat; set aside.
    5. Spread 1 teaspoon cream cheese mixture on bottom of each shell. Fill 3/4 full with cherry topping. Bake 15 to 20 minutes until pastry is golden.
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