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Saturday, September 6, 2014

mini sour cherry pies

  1. Preheat the oven to 425°F. Grease a mini muffin pan  
  2. Roll the dough to 1/4" thick, and cut out 24 2 3/4" disks, rerolling the dough when necessary. Place one disk in each muffin cup, pressing into the corners so that the dough fits neatly.
  3. Add a teaspoon of sour cherry filling to each dough-lined cup and top with your choice of dough cutouts; or leave the tops crustless.
  4. Bake the mini tarts for 15 minutes, then reduce the oven temperature to 350°F and bake for another 5 to 7 minutes, until the crust is golden.
  5. Remove the tarts from the oven and allow them to cool and set in the pan.
  6. Repeat with the remaining dough and filling.
  7. Yield: 40 mini cherry tarts

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