Individual Cherry-Almond Tarts

Individual Cherry-Almond Tarts

Prep time: 30 minutes | Cook time: 50 minutes | Serves: 3.

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Try using a different filling for each of these individual tarts. The almond crust pairs with cherries, strawberries, and blueberries.

Ingredients

Nutrition Information

Nutrition Facts per serving

Calories: 970 Sodium: 590mg
Fat: 50g Carbohydrate: 120g
Saturated Fat: 12g Dietary Fiber: 5g
Trans fats: 0g Sugars: 53g
Cholesterol: 5mg Protein: 10g

DAILY VALUES

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vitamin A
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vitamin C
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calcium
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Directions

  1. Preheat oven to 375 degrees.
  2. For filling, in a medium bowl combine sugar, tapioca and almond extract. Fold in cherries; set aside.
  3. For pastry, in a large bowl stir together flour, almonds, sugar and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather dough into a ball, kneading gently until it holds together.
  4. Divide dough into three portions. Shape each portion into a ball.
  5. On a lightly floured surface, roll one portion of pastry into an 8-inch circle. Line a 5-inch tart dish or pie pan with pastry. Repeat with remaining portions of pastry.
  6. Spoon filling into pastry-lined tart dishes. Trim pastry even with tart dish rims.
  7. Reroll pastry trimmings for decorative additions, including cutouts and braids. For cutouts, use a small cutter to cut shapes. Brush pastry edge with water. Press shapes along edge to adhere or place on filling. For braids, cut three long 1/4-inch-wide strips of pastry; braid strips. Brush pastry edge with water and press ends of strips into pastry to adhere. Brush pastry additions with cream; sprinkle with additional sugar.
  8. Bake for 50 to 60 minutes or until filling is bubbly and pastry is golden. Cool on a wire rack. If desired, serve with vanilla ice cream.
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