Mini Cherry Tarts

Contributed by Old Orchard Staff

Ingredients
Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup sugar
• 1/2 cup canola oil

Filling:

• 2-1/2 cups sour cherries
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar 
• 2 Tablespoons flour
• 2 Tablespoons butter
• 1/2 cup Old Orchard Wild Cherry Juice

Cream Cheese Layer:

• 4 ounces, softened, cream cheese 
• 1/4 cup sugar
• 1 egg

Crumbs: (Optional)

• 3/4 cup flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/2 teaspoon nutmeg or cinnamon

Directions

1. Preheat oven to 350°F and line mini muffin pan with muffin liners.
2. Crust - Mix flour, salt and sugar. Combine liquids; do not stir. Add dry ingredients to wet ingredients; stir with fork until flour is moist. Make dough into balls; cut in half. Roll each half between wax paper; cut pastry to tart shell size. Place in mini muffin pan.
3. Filling - Cook over stove on low heat until thick. Add butter and cook a minute more. Remove from heat, mix in cherries, cool, and then pour into tarts.
4. Cream cheese layer - Cream together all of the ingredients.
5. Crumbs- Mix flour, sugar, and salt, blend with butter, add nutmeg or cinnamon (personal preference)
6. Spread 1 teaspoon cream cheese mixture into bottom of each tart shell. Fill 1/2 full with cherry topping.
7. Sprinkle crumbs over cherry tarts. 8
8. Bake 15 to 20 minutes until pastry is golden. *Enjoy!*