Cherry tarts

Yield: 6 servings

Measure Ingredient
1 \N No. 2 can (2 1/2 cups) tart red
\N \N Pitted cherries
½ cup Sugar
2 tablespoons Cornstarch
3 \N Or 4 drops almond extract
6 \N Drops red food coloring
4 \N Baked pastry shells

Drain cherries; add water to cherry liquid to make 1 cup. Combine sugar and cornstarch; slowly stir in liquid. Cook, stirring constantly, till thick. Add almond extract and food coloring. Cool to lukewarm. Spoon cherries into tarts and pour the cornstarch mixture over, chill. Trim tops with baked pastry star cutouts.

Add vanilla. Stir in confectioners' sugar till frosting is of consistency to pour.

These tart shells are fixed in a twinkling! Roll pastry ⅛ inch.

Cut in rounds and fit over little star molds, trim edges and prick as shown. Place on cooky sheet and bake in very hot oven (450ø) 10 minutes or till golden brown. Cool shells; spoon in cherry Filling.

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