Cherry Tarts

Ingredients

• 1% cups flour
• 3 teaspoons baking powder
• % teaspoon salt
• 6 tablespoons shortening
• 1-3 cup cold water
• Fill pastry shells with preserved cherries
• 2 cups boiling water
• % cup of the juice from cherries
• 4% cup sugar
• 1 tablespoon corn starch

Method

1. 1

   Sift dry ingredients, rub in shortening, add water to make stiff dough.

2. 2

   Roll out thin, line patty pans, and bake in hot oven for 12 to 15 minutes.

3. 3

   Fill with cherries and pour over syrup made from boiling water, cherry juice, sugar, and cornstarch.

4. 4

   Cook until thick and pour over cherries.

Nutrition per serving

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 19. The excerpt below is the record exactly as published.

CHERRY TARTS 1% cups flour 3 teaspoons baking powder % teaspoon salt 6 tablespoons shortening 1-3 cup cold water Sift dry ingredients together. Rub in shortening, add water slowly, just enough to make a stiff dough. Roll out very thin on floured board and line patty pans with the paste, being careful to have pastry come way over the edges of the pans. Bake in hot oven 12 to 15 minutes. Fill pastry shells with preserved cherries. Pour over syrup made as follows: 2 cups boiling water, % cup of the juice from cherries, 4% cup sugar, 1 tablespoon corn starch

Cook this with the app: pantry check, scaling, and the assistant.