Description
A recipe for Mini Sweet Cherry Tarts

Ingredients

• Crust
  
• 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

Preparation
Preheat oven to 350°F.

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.

Cream cheese layer: Cream together all ingredients.

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.

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.

Nutrition
no information available

Serves
Makes 24 mini tarts

Variations
no information available