- 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
How to Make It
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.