Cherry Tarts Recipe

This cherry tart recipe is on a homemade tart shell and topped with a thick cherry pie filling.

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Makes (6) 4-inch tart shell pans

Tart Shells
3/4 cup granulated sugar
3/4 cup salted butter, at room temperature
2 egg
1/2 cup finely ground almonds
2 3/4 cups all purpose flour

3 1/3 cups fresh or thawed sour cherries
1 cup granulated sugar
1/4 cup + 1 Tablespoon cornstarch
1 1/3 cups cold water
1/8 teaspoon cinnamon
1/4 teaspoon almond extract
1/2 Tablespoons lemon juice


Tart Shells

Place sugar and butter into a mixing bowl and use and electric mixer to beat until light and fluffy.

Beat in the eggs, one at a time until incorporated and smooth. On low speed gradually add ground almonds and flour, and mix till its just combined. Form a ball with dough cover and place in refrigerator for an hour.

Preheat oven to 350F.

Roll out chilled dough, cut out the dough and line six 4 inch tart shell pans.

Place into the preheated oven and bake for 15 to 20 minutes, or until golden brown.

If they start to get air bubbles poke with a fork to let out steam.

Remove to a cooling rack.


If using fresh cherries rinse and pit the cherries.

Boil cherries for one minute and drain, keep cherries covered in pot so they stay hot.

In a separate pot on medium high heat, add sugar, cornstarch and water. Stir until it starts to thicken.

Add in cinnamon, almond extract and lemon juice and bring to a boil.

Stir constantly while it boils for about a minute. Remove from heat and fold in cherries.

Spoon filling into prepared tart shells and chill.

Garnish with some fresh whipped cream.

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