Cherry Tarts
from the kitchen of Sharmagne Leland-St. John

Cream Cheese Pastry Shells:

½ cup sweet butter at room temperature
½ cup cream cheese at room temperature
½ teaspoon salt
1 cup flour

Blend together all the ingredients and form into a ball.
Chill for three hours. Roll out the dough to ⅛ inch
thickness, cut into circles with the tart shell you are
using by pressing the shell into the rolled out dough.
Prick the bottom of the tart shell with a fork and
chill for an additional hour.

Preheat the oven to 400º F.

Bake the shells on the lowest rack for 15 minutes or until
they are puffy and golden.


To fill the tarts, add tablespoons of Cherry Pie Filling
a little at a time. Start with 2 or 3 cherries and then
add the liquid filling. Do not over fill.


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