-
Cherry Tarts
Ingredients
- 2 c. sugar
- 2 tbsp. quick cooking tapioca
- 1 tbsp. butter, melted
- 1/2 teaspoon finely shredded orange peel
- 1/4 teaspoon salt
- 3 oranges, peeled and sectioned
- 2 (16 ounce.) cans pitted tart red cherries, liquid removed (water packed)
- 1/4 c. orange juice
- Pastry for double crust pie
Directions
- Stir together sugar, tapioca, butter, orange peel, and salt. Set aside 12 orange sections. Chop remaining sections, reserving juice. Add in minced orange sections, reserved juices, cherries, and 1/4 c. additional orange juice to sugar mix. Let stand 20 min, stirring occasionally.
- Meanwhile, divide pastry into 6 portions. Roll in 7 inch circle on lightly floured surface. Line 6 (4 1/2 inch) tart pans with pastry. Turn edges under and crimp. Spoon in cherry mix. Top each with 2 of the reserved orange sections. Place tart pans on baking sheet, 15 x 10 inch. Bake at 375 degrees for 45 min. Serves 12.
Similar Recipes
Leave a review or comment