Microwave Cheery Cherry Lemon Tarts Recipes

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EASY CHERRY TARTS



Easy Cherry Tarts image

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

Provided by children from A to Z

Categories     Tarts

Time 27m

Yield 2 dozen

Number Of Ingredients 5

1 (8 ounce) package refrigerated crescent dinner rolls
1 (3 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1 cup canned cherry pie filling
1/4 teaspoon almond extract

Steps:

  • Place crescent dough on a lightly floured surface; seal seams.
  • Cut into 2 inches circles. Place in greased mini muffin cups.
  • In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
  • Place about 1/2 teaspoons in each cup.
  • Combine pie filling and extract; place about 2 teaspoons in each cup.
  • Bake 375 degrees for 12-14 minute or until edges are lightly browned.
  • Remove to wire racks to cool.
  • Refrigerate until serving.

Nutrition Facts : Calories 668.1, Fat 22.2, SaturatedFat 11.2, Cholesterol 103.5, Sodium 761.6, Carbohydrate 102.3, Fiber 4.8, Sugar 19.7, Protein 14.3

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.

CREAMY LEMON TARTS



Creamy Lemon Tarts image

These are perfect to serve at a get together, this recipe makes a ton of tarts (about 50 mini tarts) but the recipe can be cut in half if desired. The original recipe states to prepare the lemon mixture on top of the stove, but this tends to scorch easily so the second time I made it, it worked out better in the microwave, but you can definitely prepare it on top of the stove in a heavy-bottomed saucepan if desired. Although it is always better to use fresh lemon juice, I use the juice of two lemons and bottled lemon juice to make up the 1 cup, this is very lemony and tart, so you might want to adjust the sugar to suit taste, just add in more while the mixture is cooking.

Provided by Kittencalrecipezazz

Categories     Tarts

Time 35m

Yield 50 mini tarts

Number Of Ingredients 11

45 -50 prepared tart shells, baked and cooled
2 cups white sugar (add in more sugar to taste if desired while filling is cooking)
7 tablespoons cornstarch
3 tablespoons lemon zest
1 cup fresh lemon juice
6 egg yolks, slightly beaten
1 1/2 cups half-and-half cream
1/2 cup whipping cream (unwhipped)
1/2 cup butter or 1/2 cup margarine, cut into pieces
3/4 cup sour cream
cool whip frozen whipped topping, thawed

Steps:

  • In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.
  • Microwave on HIGH until thick (removing about every minute to whisk/stir).
  • Cook until thickened.
  • Stir in butter; whisk until butter has melted and the mixture is smooth.
  • Cool to almost room temperature, stirring every so often.
  • Stir in sour cream until well blended.
  • Divide evenly between baked tart shells.
  • Top with a dollup of Cool Whip.
  • Delicious!

Nutrition Facts : Calories 83, Fat 4.7, SaturatedFat 2.8, Cholesterol 32.5, Sodium 24, Carbohydrate 10, Fiber 0.1, Sugar 8.3, Protein 0.7

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