Cherry Tarts

Cherry Tart

Preheat oven to 350

Filling
Cherry pie filling - duncan hines (this has the best consistency - homemade cherry pie filling has yet to turn out well for me and this one has a great taste)

Pie Crust Recipe
1 cup flour
1/2 tsp salt
1/3 cup + 1 tbs crisco solid or butter
2-4 tsp cold water

Mix flour and salt.  Cut in crisco using a pastry blender until small pieces start forming.  Add cold water 1 tsp at a time mixing with the pastry blender well after each addition.  Dough will start to cling. 

Once dough is workable, roll out onto a floured surface using a floured rolling pin.

I use a large circle cookie cutter to make circles.  To make "cups" form dough on the OUTSIDE of a cupcake tin and place the tin upside-down in the oven and bake for approximately 10-12 minutes.  Cool for a few minutes before removing from cupcake tin.

Place tart cups on a cookie sheet, fill with cherry filling.  Bake for 5-10 minutes.

Place tarts on a cooling rack until completely cool.  Refridgerate.