Cherry Lemon Tarts Recipes

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CHERRY TARTS



Cherry Tarts image

At our house, we celebrate George Washington's birthday with this cherry dessert.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
3/4 cup sugar
3 tablespoons cornstarch
2 cans (14-1/2 ounces each) pitted tart cherries
1 tablespoon butter
1/4 teaspoon almond extract
4 to 5 drops red food coloring, optional

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.

Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY LEMON TARTS



Cherry Lemon Tarts image

Make and share this Cherry Lemon Tarts recipe from Food.com.

Provided by PaulaG

Categories     Tarts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 cup graham cracker crumbs
2 tablespoons sugar
1 (14 ounce) can fat-free sweetened condensed milk
2 eggs
1 tablespoon grated lemon, rind of
1/3 cup lemon juice
1 (21 ounce) can cherry pie filling (I use reduced sugar.)

Steps:

  • In 5- or 6-oz custard cup, place 2 of cupcake liners.
  • In small bowl microwave the butter until melted.
  • Stir graham cracker crumbs and sugar into melted butter.
  • In each custard cup, place 1 rounded tablespoon crumb mixture, press down with bottom of small glass.
  • Blend the condensed milk, eggs, lemon peel and lemon juice until thickened.
  • Pour 2 tablespoons in each prepared custard cup.
  • Arrange in a ring in microwave oven and microwave at 50% power for 2 to 5 minutes or until each bubbles in 1 or 2 spots, rotating after half the cooking time.
  • The tarts should be removed as they appear done.
  • Repeat the process for the remaining 6 tarts.
  • Cool and serve topped with pie filling.

Nutrition Facts : Calories 125.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 36.1, Sodium 71.2, Carbohydrate 22, Fiber 0.6, Sugar 4.5, Protein 1.8

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