Cherry and Almond Tarts
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Better Homes and Gardens Recipes From Prize-Winning Cooks, 1987 Nellie Cusworth, Thousand Oaks, California INGREDIENTS Pastry for Double-Crust Pie One 16-ounce package frozen unsweetened pitted dark cherries, thawed One 6-ounce can frozen apple juice concentrate 2 tablespoons water 1 tablespoon cornstarch Few drops almond extract Whipped Cream Chopped almonds, toasted On a lightly floured surface roll half of the pastry to 1/8-inch thickness. Cut pastry into six 4-1/2 to 5-inch circles. Carefully ease pastry circles into 2-3/4-inch muffin cups, being careful not to stretch pastry. Crimp edges. Repeat with remaining pastry. Prick pastry shells with the tines of a fork. Bake in a 450 degree oven for 10 to 12 minutes or until golden. Cool in pans on a wire rack. Carefully remove shells from pans. Meanwhile, drain cherries. In a medium saucepan stir together apple juice concentrate, water, and cornstarch. Cook and stir until mixture is thickened and bubbly, then cook and stir for 2 minutes more. Stir in cherries and almond extract. Cool slightly. Spoon cherry mixture into prepared pastry shells. Chill until set. Just before serving, top tarts with whipped cream and sprinkle with toasted chopped almonds. Makes 12 tarts