Grandmother's Cherry Tarts
- 2 cups pitted cherries
- 1/2 cup water
- 1 cup sugar
- pastry shells and fresh paste
Cook cherries with sugar and water to rich preserves. Canned cherries may be sweetened and boiled down, or preserves already put up may be used. Pour into the shells, lay three narrow strips of paste across each way, and bake. Fresh paste may be used if shells are not prepared. Treat as you would cherry pie. The strips of paste may be omitted, sugar sprinkled over top, and tarts served with or without cream.
Submitted by Jul 27, 2009
15 min
30 min
45 min