If you’ve ever wanted to impress your guests with a delightful dessert, these mini cherry tarts are the perfect choice. Bursting with sweet and tangy cherry flavor, these tarts prove that great things come in small packages. Whether it’s a summer gathering or a cozy family dinner, these little treats will steal the show.
Imagine a buttery, flaky crust filled with a luscious cherry filling that tingles your taste buds with its perfect balance of sweetness and tartness. Each bite offers a delightful crunch followed by a burst of juicy cherries, making it a truly irresistible dessert.
This recipe is not just a dessert; it’s a way to showcase the beauty of seasonal cherries, and the best part is that it’s incredibly simple to make.
The Perfect Mini Cherry Tart Recipe
These mini cherry tarts feature a golden, flaky pastry shell filled with a luscious cherry mixture. They’re sweet, slightly tart, and have a satisfying crunch, making them a delightful treat for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 2-3 tablespoons cold water
- 2 cups fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Make the Tart Crust: In a mixing bowl, combine flour, powdered sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Gradually add cold water until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Prepare the Filling: In a separate bowl, combine pitted cherries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix well and set aside to macerate for 10 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Roll and Cut the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles to fit your tartlet pans. Press the dough into the pans, trimming off any excess.
- Fill the Tarts: Spoon the cherry filling into each tart shell, making sure to distribute evenly.
- Egg Wash: Beat the egg and brush it over the edges of the tarts for a golden finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the crust is golden and the filling is bubbly.
- Cool and Serve: Allow the tarts to cool slightly before dusting with powdered sugar if desired. Serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 12 mini tarts
- Calories: 150 kcal per tart
- Fat: 9g
- Protein: 2g
- Carbohydrates: 17g