Sweet Cherry Tart Recipes

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.

Steps:

• Preheat oven to 400 degrees.
• Make Sour Cream Pastry.
• Combine flour and 1/2 tsp.
• sugar in large bowl.
• Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Stir in sour cream until dough holds together.
• Turn out onto floured surface and knead gently 2 or 3 times.
• Divide dough in half and freeze half for another use.
• This light pastry may be used for any pie.
• Roll out pastry on lightly floured surface to fit a 10-inch flan pan.
• Flute edges high.
• Cut aluminum foil to fit center of pastry shell and then fill with pie weights or dried beans.
• Bake at 400 degrees for 10 minutes.
• Remove from oven and CAREFULLY remove the weights and foil from the pastry shell.
• Set aside.
• Re-set oven to 350 degrees.
• In large bowl, combine eggs, sugar and whipping cream with a wire whisk.
• Beating constantly, add scalded milk until all is blended well.
• Arrange cherries in bottom of pastry shell; pour custard over cherries.
• Bake at 350 degrees for 35-40 minutes or until a knife inserted 1 inch from the outside edge comes out clean.
• Center will set as custard cools.
• Cool completely.
• Garnish with whipped cream, if desired.

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.