|by Sylvia Thompson|
An elegant, delicious, and smart choice for anyone who loves to entertain, tarts are easier than pie to make ahead of time.
Results 1 - 10 of 314 for cherry tart
Cream together cheese, sugar salt, vanilla and eggs; mix well but not until smooth. Fill foil cups with 1 vanilla wafer, then 3/4 full of cheese ...
Mix sugar, cornstarch, ... butter, orange rind, and cherries. Cool. Put into tart shells. Serve plain or with ice cream or whipped cream. Yield: 9 servings.
Prepare and bake tart shell; let cool. ... then spoon on cherry mixture. Makes 6 ... minutes or until golden. Cool on rack 10 minutes before removing pan rim.
Blend cream cheese, ... milk together until pudding consistency. Spoon into tart shells and top with cherry pie filling. Store in refrigerator until firm.
Defrost cherries. Bring ... cornstarch. Add to cherry juice and cook ... in the baked tart shells. Add the ... topping and no cholesterol butter for butter.
Drain cherries and ... stirring occasionally. Make tart dough: Sift flour ... crust is golden and filling bubbly. Serve warm or cold with whipped cream.
Take 1 biscuit, ... a spoonful of cherry pie filling in ... sugar with enough milk to make a thick glaze. Spread on tarts. Top with a spoonful of filling.
Mix pudding, milk ... cream. Spoon into tart shells, until about 1/2 full. Spoon cherry pie filling on ... about 12 tarts or you could use 9 inch pie crust.
Stir together sugar, ... (4 1/2 inch) tart pans with pastry. ... crimp. Spoon in cherry mixture. Top each ... Bake at 375 degrees for 45 minutes. Serves 12.
Grease pan. Combine ... pan. Top with cherry. These can ... months. Wrap each tart in plastic wrap ... air-tight container. Put cherry on after defrosting.
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