Bite-Size Cherry Tartlets
Bite-Size Cherry Tarts with a homemade cookie crust and sweet cherry pie filling are simply irresistible.
can cherry pie filling
Make the Dough
In a medium-size bowl, sift together the all-purpose flour with a pinch of salt.
Place the butter and confectioner’s sugar in the bowl of a stand mixer and beat on low speed until the mixture is well combined and smooth.
Break the egg into a small cup and add the vanilla extract, beating it together with a fork. Pour the egg mixture into the creamed butter.
Continue mixing on low speed until incorporated, scraping down the sides a couple of times. Gradually add the flour and mix just until the dough starts to come together — do not over mix.
Dump the dough into a gallon-size ziplock bag and seal. Press the dough in the bag to form a disc. Refrigerate for at least 1 hour.
Bake the Tart Shells
Preheat the oven to 350 degrees. Lightly coat the cups of mini muffin pans with cooking spray.
Remove the tart dough from the refrigerator and divide it into thirds. Roll out one third at a time (refrigerate the rest until ready to use) on a lightly floured surface to a thickness of 1/8 inch.
Use a round cutter to cut the dough into rounds and gently press one into each of the muffin cups. Repeat with the remaining dough until all the dough has been used.
Prick the bottom of each tart shell with a fork a couple of times. Bake for 12 to 14 minutes or until slightly golden.
Remove the tart shells from the pans and cool completely.
When cool, fill each shell with a teaspoon of cherry pie filling. Store covered in the refrigerator for 3 to 4 days.
Tart shell recipe adapted from
Baked tart shells may be frozen (unfilled) for up to 3 months.
After filling the tarts, they will stay fresh in the refrigerator for 2 to 3 days.
baking, cherry desserts, cherry pie filling, mini desserts
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