Cherry Tarts

Ingredients

• Makes (6) 4-inch tart shell pans

Tart Shells

• 3/4 cup granulated sugar
• 3/4 cup salted butter, at room temperature
• 2 egg
• 1/2 cup finely ground almonds
• 2 3/4 cups all purpose flour

Filling

• 3 1/3 cups fresh or thawed sour cherries
• 1 cup granulated sugar
• 1/4 cup + 1 Tablespoon cornstarch
• 1 1/3 cups cold water
• 1/8 teaspoon cinnamon
• 1/4 teaspoon almond extract
• 1/2 Tablespoons lemon juice

Directions

Tart Shells

1. Place sugar and butter into a mixing bowl and use and electric mixer to beat until light and fluffy.
2. Beat in the eggs, one at a time until incorporated and smooth. On low speed gradually add ground almonds and flour, and mix till its just combined. Form a ball with dough cover and place in refrigerator for an hour.
3. Preheat oven to 350°F.
4. Roll out chilled dough, cut out the dough and line six 4 inch tart shell pans.
5. Place into the preheated oven and bake for 15 to 20 minutes, or until golden brown.
6. If they start to get air bubbles poke with a fork to let out steam.
7. Remove to a cooling rack.

Filling

1. If using fresh cherries rinse and pit the cherries.
2. Boil cherries for one minute and drain, keep cherries covered in pot so they stay hot.
3. In a separate pot on medium high heat, add sugar, cornstarch and water. Stir until it starts to thicken.
4. Add in cinnamon, almond extract and lemon juice and bring to a boil.
5. Stir constantly while it boils for about a minute. Remove from heat and fold in cherries.
6. Spoon filling into prepared tart shells and chill.
7. Garnish with some fresh whipped cream.