Mom’s Mini Cherry Tarts are the perfect sweet treat, offering a delightful burst of fruit and a satisfyingly flaky crust that’s incredibly easy to whip up for any occasion. This recipe is incredibly useful for busy parents and home cooks looking for an impressive yet simple dessert.
Key Ingredients for Mom’s Mini Cherry Tarts:
- 1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
- 1 (21 ounce) can cherry pie filling
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract (optional, but highly recommended for an extra layer of flavor)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon sparkling sugar or turbinado sugar (for topping)
How to Make Mom’s Mini Cherry Tarts:
Get ready to impress with these wonderfully easy, yet incredibly delicious Mom’s Mini Cherry Tarts. Their simple preparation belies their rich flavor and delightful texture, featuring a perfectly sweet cherry filling nestled in a golden, flaky crust. With a quick prep time of just 20 minutes and a bake time of 25-30 minutes, you’ll have a batch of these satisfying treats ready in no time.
Step-by-Step Instructions:
- Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use mini muffin liners if you prefer.
- Prep the Crusts: Unroll the refrigerated pie crusts onto a lightly floured surface. Use a round cookie cutter or a glass that is slightly larger than the openings of your muffin tin to cut out circles from the pie crust. You’ll typically get about 6-8 circles per crust, depending on the size of your cutter. Gently press each crust circle into the prepared muffin tin cups, ensuring they fit snugly and come up the sides.
- Mix the Filling: In a medium bowl, combine the cherry pie filling, granulated sugar, all-purpose flour, ground cinnamon, and almond extract (if using). Stir gently until all ingredients are well incorporated and the cherries are evenly coated. The flour will help thicken the filling as it bakes.
- Fill the Tarts: Spoon the prepared cherry filling evenly into each of the unbaked tart shells in the muffin tin. Fill them about two-thirds full to prevent overflow during baking.
- Create the Lattice Topping (Optional but Recommended): If you’d like a lattice top for your Mom’s Mini Cherry Tarts, take the remaining pie crust dough. Roll it out slightly and cut it into thin strips, about 1/4-inch wide. Arrange these strips in a crisscross pattern over the top of the cherry filling in each tart. Crimp the edges of the lattice strips to the edges of the bottom crust to secure them. You can also simply cut out small shapes (like leaves or stars) from the leftover dough and place them on top.
- Apply the Egg Wash and Sugar: In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Lightly brush the top of each tart (including the lattice strips, if using) with the egg wash. This will give the tarts a beautiful golden-brown sheen. Sprinkle the tops generously with sparkling sugar or turbinado sugar for a delightful crunch and visual appeal.
- Bake to Perfection: Place the muffin tin in the preheated oven. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly and slightly thickened. If the crust starts to brown too quickly, you can loosely tent the muffin tin with aluminum foil.
- Cool and Serve: Once baked, carefully remove the muffin tin from the oven. Let the Mom’s Mini Cherry Tarts cool in the tin for about 10-15 minutes before attempting to remove them. This allows them to set properly. Then, use a fork or small offset spatula to carefully lift them out of the tin and transfer them to a wire rack to cool completely.
Why You’ll Love This Mom’s Mini Cherry Tarts:
You’ll adore these delightful Mom’s Mini Cherry Tarts for their charmingly miniature size and the explosion of sweet-tart cherry flavor encased in a perfectly flaky, buttery crust. Unlike larger pies that can be time-consuming, these mini tarts are incredibly cost-effective to make at home, allowing you to create a dozen individual desserts for a fraction of the price of store-bought. The subtle hint of cinnamon and optional almond extract elevates the simple cherry filling, making each bite a truly special treat that’s sure to become a family favorite.
These are also incredibly versatile, perfect for bake sales, potlucks, or just a simple afternoon pick-me-up. If you’ve ever enjoyed a slice of classic cherry pie, you’ll find these mini versions to be just as satisfying, but with the added bonus of being perfectly portioned and super portable. Don’t wait to bring this taste of homemade goodness to your table – whip up a batch of Mom’s Mini Cherry Tarts today and experience the joy of effortless, delicious baking!
Storing and Reheating Tips:
To store your delicious Mom’s Mini Cherry Tarts, allow them to cool completely at room temperature. Once cooled, place them in an airtight container. They will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cooled tarts. Place them on a baking sheet in a single layer until firm, then transfer them to a freezer-safe bag or container. They can be kept frozen for up to 2-3 months.
To reheat your Mom’s Mini Cherry Tarts, you can gently warm them in a 300°F (150°C) oven for about 5-10 minutes, or until heated through and the crust is crisp again. You can also reheat them in a toaster oven. If reheating from frozen, add a few extra minutes to the baking time. Alternatively, for a quick thaw, you can let them come to room temperature before enjoying.
Final Thoughts:
Mom’s Mini Cherry Tarts are a testament to simple pleasures, offering a burst of deliciousness in every bite. This recipe is incredibly rewarding for its ease of preparation and delightful results, so gather your ingredients and make these charming tarts a part of your next gathering.
Mom’s Mini Cherry Tarts
Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use mini muffin liners if you prefer.
- Unroll the refrigerated pie crusts onto a lightly floured surface. Use a round cookie cutter or a glass that is slightly larger than the openings of your muffin tin to cut out circles from the pie crust. You’ll typically get about 6-8 circles per crust, depending on the size of your cutter. Gently press each crust circle into the prepared muffin tin cups, ensuring they fit snugly and come up the sides.1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
- In a medium bowl, combine the cherry pie filling, granulated sugar, all-purpose flour, ground cinnamon, and almond extract (if using). Stir gently until all ingredients are well incorporated and the cherries are evenly coated. The flour will help thicken the filling as it bakes.1 (21 ounce) can cherry pie filling, 2 tablespoons granulated sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon almond extract
- Spoon the prepared cherry filling evenly into each of the unbaked tart shells in the muffin tin. Fill them about two-thirds full to prevent overflow during baking.
- If you’d like a lattice top for your Mom’s Mini Cherry Tarts, take the remaining pie crust dough. Roll it out slightly and cut it into thin strips, about 1/4-inch wide. Arrange these strips in a crisscross pattern over the top of the cherry filling in each tart. Crimp the edges of the lattice strips to the edges of the bottom crust to secure them. You can also simply cut out small shapes (like leaves or stars) from the leftover dough and place them on top.1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
- In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Lightly brush the top of each tart (including the lattice strips, if using) with the egg wash. This will give the tarts a beautiful golden-brown sheen. Sprinkle the tops generously with sparkling sugar or turbinado sugar for a delightful crunch and visual appeal.1 large egg, beaten, 1 tablespoon sparkling sugar or turbinado sugar
- Place the muffin tin in the preheated oven. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly and slightly thickened. If the crust starts to brown too quickly, you can loosely tent the muffin tin with aluminum foil.
- Once baked, carefully remove the muffin tin from the oven. Let the Mom’s Mini Cherry Tarts cool in the tin for about 10-15 minutes before attempting to remove them. This allows them to set properly. Then, use a fork or small offset spatula to carefully lift them out of the tin and transfer them to a wire rack to cool completely.
Notes
To reheat, warm in a 300°F (150°C) oven for 5-10 minutes, or until heated through and crust is crisp again. Reheat from frozen for a few extra minutes.