Easy Sour Cherry Tarts Food

EASY SOUR CHERRY TARTS

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.

CHERRY TARTS

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.

EASY CHERRY TARTS

Steps:

• Divide pie filling among crusts. Top with whipped topping and chocolate sprinkles. Chill.

EASY CHERRY TARTS

Steps:

• Place crescent dough on a lightly floured surface; seal seams and preforations. Cut into 2" circles. Place in a greased mini tart pan.
• Beat cream cheese and confectioner sugar until smooth. Place about 1/2 teaspoons in each cup. Combine pie filling and almond extract; place about 2 teaspoons in each cup.
• Bake @ 375* for 12-14 minutes, or until edges are lightly brown. Remove to wire rack to cool. Refrigerate until ready to serve.

SOUR CHERRY TART

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.

SUMMERTIME SOUR CHERRY CRISP

Steps:

• Preheat the oven to 375
• Combine the cherries, sugar, and flour into a bowl. Mix well.
• Transfer the berries to a baking dish
• in another bowl, combine the flour, oats, and brown sugar. Mix well.
• Add the butter and with two knives or your fingers, cut in the butter into the oat mixture so that it resembles small marbles.
• Sprinkle this topping over the cherries and bake for 30 - 40 minutes, or until the sides are bubbly and the topping is golden brown.

SOUR CHERRY BARS (A VERY EASY TART RECIPE)

Steps:

• Melt the butter, add sugar immediately and mix well. Allow cooling slightly.
• Then add 2 eggs and grated zest to the butter and mix again.
• Add flour, baking powder and knead a soft dough
• Put 1/3 of the dough in the freezer (we'll need it later to put on top of the tart)
• Place the remaining 2/3 of the dough in a baking dish (you can roll it or just press with your fingers so that the dough fills the entire baking dish and its sides)
• Spread the jam over the top
• Now take the pastry from the freezer and grate it over the top of the jam. Use a thick grater.
• Preheat the oven to 180 °C (350F) and bake the tart for 30-40 minutes until golden brown. Wait until it cools down, cut into bars or squares.

CHERRY TART

Steps:

• Heat oven to 350 degrees F/180 degrees C
• For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
• For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.