Individual Cherry-Almond Tarts

Recipe

Dessert
Individual Cherry-Almond Tarts

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3.67 out of 5 stars
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3 ratings

Recipe Data

3
Servings
30min
Prep
1hr20min
Total

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    Description

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

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    Servings and Ingredients

    Ingredients
    Serves 3
    QuantityIngredientAdd
    Filling
    ½ c.Hy-Vee sugar
    2 tbsp.tapioca
    ¼ tsp.Hy-Vee almond extract
    1(16 oz) bag Hy-Vee frozen red tart cherries, thawed
    Crust
    1 ¾ c.Hy-Vee all-purpose flour
    ¼ c.ground toasted Hy-Vee almonds
    4 tsp.Hy-Vee sugar
    ¾ tsp.Hy-Vee salt
    c.Hy-Vee shortening
    6 or 7 tbsp ice water
    1 tbsp.Hy-Vee heavy whipping cream
    Hy-Vee sugar, as needed
    Vanilla ice cream, for serving

    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.

    Nutrition facts

    Servings

    970 Calories per serving

    Amounts Per Serving

    • Total Fat: 50g
    • Cholesterol: 5mg
    • Sodium: 590mg
    • Total Carbohydrates: 120g
    • Protein: 10g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 4%
    0%
    Iron 25%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Holiday 2016.