Mini Cherry Tarts

Contributed by Old Orchard Staff


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


  • 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


  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!*

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