A bite-size dessert is the perfect irresistible finish to a filling meal. Make these tiny cherry tarts with from-scratch dough and a filling that uses sweet maraschino cherries. The small size keeps the sweetness under control and ensures the tarts cook quickly. During the holidays, make some of the tarts with green maraschino cherries for a festive look.
Things You'll Need
- Cooking spray
- Tiny tart or muffin pan
- 1 cup margarine, divided
- 1/2 cup white sugar
- 2 egg yolks
- 1 teaspoon almond extract
- 2 cups flour
- 1/2 cup corn syrup
- 2 cups confectioners sugar
- Small jar maraschino cherries
Preheat oven to 400 F. Spray the baking pan with a vegetable oil cooking spray and set aside.
Mix 1/2 cup margarine, the white sugar, egg yolks, almond extract and flour until the ingredients are well blended.
Roll the dough into balls about 1 1/4 inches in diameter. Place one ball in each tart cup and press the dough down in the center to make a deep indentation for the filling.
Bake the tart shells 8 to 10 minutes until they are just starting to brown. Remove from the oven and reduce the temperature to 350 F.
Cut 12 maraschino cherries in half and place them on a paper towel to dry. Drain the remaining cherries and chop them into tiny pieces.
Bring to a rolling boil 1/2 cup margarine, the syrup and the confectioners sugar. Add the chopped cherries and continue to boil until the filling just starts to thicken. Remove from the heat and spoon the filling into the shells.
Bake the tarts 5 minutes. Remove from the oven and immediately top with a cherry half. Allow the tarts to cool before serving.
Tips & Warnings
- Allow to cool completely before serving filling is very hot
- During the holidays you may be able to find green cherries for variety
- This recipe can easily be converted to pecan tarts by replacing the cherries with pecans!!!
- You may have enough dough and filling to make more than 24...
- Photo Credit Stockbyte/Stockbyte/Getty Images
- Health Benefits of Tart Cherry Juice Concentrate
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