Cherry Tarts

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Pick-up tarts to eat like cookies—they’re colorful and delicious


  • 1 c. flour
  • ½ c. butter or regular margarine
  • 1 (3 oz.) pkg. cream cheese
  • 1 (1 lb. 5 oz.) can cherry pie filling


  • Mix flour, butter and cream cheese to make dough. Wrap in waxed paper and refrigerate at least 2 hours, or overnight. (If overnight, let stand at room temperature ½ hour before rolling.)
  • Roll to thickness and cut in 12 circles (about 2 ½") and 24 rings the same size, using doughnut cutter. Moisten edge of a circle with water and lay one ring on it. Moisten edge of ring and place second ring on top of it. Press edge of tart with a sharp fork. Repeat until all pastry is used.
  • Place on baking sheet and bake in very hot oven (450°) 7 minutes. Cool.
  • Fill tarts with prepared cherry pie filling. For added appeal, top each tart, just before serving, with 1 tsp. sweetened whipped cream.

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