Petite Cherry Tarts

Oxmoor House
4 dozen tarts


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4 cups fresh cherries, pitted
1 1/2 cups sugar
1/4 cup cornstarch
1 tablespoon water
1/4 cup butter or margarine, softened
1 teaspoon almond extract
48 baked (1 3/4-inch) tart shells


Combine cherries and sugar in a large saucepan; cook over medium heat, stirring constantly, 15 minutes or until cherries are soft.

Dissolve cornstarch in water; blend well. Add to cherry mixture; bring to a boil. Reduce heat; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and stir in butter and almond extract. Cool. Spoon 2 teaspoons cherry filling into each tart shell.

Created date

February 2010