I am pretty sure like, none of of you pay a bit of attention to what my Aunt Taffy smells like when you go into Honeydukes. But I can tell you she smells like Cherry Tarts. Well and all the scents of the shop and whatever she’s been making. But like I use chocolate scented toiletries she uses Cherry Tart scented stuff. I don’t know why, it’s just her favourite scent I guess.
So here is a recipe for them in honour of her!
You will need!
- 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
- measuring cups
- Measuring spoons
- Butter knife or pastry cutter
- Rolling pin
- *optional* baking mat
- 2 Large muffin or cupcake pan
- Cooling rack
- Mixing spoon
- Medium saucepan, or your cauldron
- Round cookie or biscuit cutter
- 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. Turn your muffin pan upside down and place them over the BOTTOM of each area. Flute or pinch the edges. Use every other area to keep the shells from touching.
- 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.