Quick And Easy Cherry Tarts Food

EASY CHERRY TARTS

Steps:

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

QUICK AND EASY CHERRY TARTS

Steps:

• 1. Preheat oven to 350 degrees. Roll out the seamless dough and cut into 12 squares big enough to fit into your muffin tin. Spray the tins with a light spray of butter.
• 2. Fit the dough into the muffin tin and and work so the muffin tin is covered. Bake for 10 minutes.
• 3. Take eggs whites and mix with sugar combine well and add the coconut making sure it is all coated. Fill the baked cups with the cherry pie filling almost to the top of the dough. Top the cherry tarts with the coconut mixture.
• 4. Bake for abut 20 minutes until the coconut is brown on the ends. Let cool completely before trying to remove.
• 5. My brother in law does not like coconut so I put white chocolate chips on three for him. My son does not like cherry pie filling but loves macaroons so I just put Macaroons into two of the muffin tins. I used Maraschino cherry juice to color the coconut.

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.

QUICK AND EASY FRUIT TARTS

Steps:

• For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside.
• Add the blueberries and strawberries to separate bowls. Divide the granulated sugar and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined.
• Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream.
• Bake in the lower half of the oven until golden and crisp, about 20 minutes.
• For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve.
• Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream.

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.

EASY CHERRY TARTS

Steps:

• Place crescent dough on a lightly floured surface; seal seams.
• Cut into 2 inches circles. Place in greased mini muffin cups.
• In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
• Place about 1/2 teaspoons in each cup.
• Combine pie filling and extract; place about 2 teaspoons in each cup.
• Bake 375 degrees for 12-14 minute or until edges are lightly browned.
• Remove to wire racks to cool.
• Refrigerate until serving.

QUICK AND EASY CHERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.

CHERRY TART

Steps:

• To make pastry:.
• Combine the flour, sugar and salt in a large bowl.
• Add the butter and mix together with a fork or fingers till the texture is crumbly.
• In a separate bowl, mix the egg yolks with the lemon juice.
• Stir the yolk mixture and water into crumbly flour.
• Use your hands to form the dough into a ball.
• Press the dough into the bottom only of two 9-inch pie pans or two 9-inch springform pans to about a 3/8 inch thickness.
• Refrigerate the crusts for about 15 minutes.
• For the topping:.
• In a medium bowl, combine all the ingredients except cherries and mix well.
• Fold in cherries.
• Spread mixture to about 1/2 inch thickness on top of chilled crust, leaving a 1/4 inch margin uncovered at edge.
• Bake at 425 for 15 minutes.
• Reduce heat to 350 and bake for about another 40-45 minutes.
• Cool and slice as desired for serving.