Cherry Tarts: Prune-Apricot Tarts


Preparation info

  • Difficulty


  • Makes about



Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Recipe from our Country Cookbook —too good to leave out of this book


  • Pastry for 2-Crust Pie
  • c. dried prunes
  • 1 c. dried apricots
  • ½ c. sugar
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ¾ c. prune liquid
  • Orange Cream Dress-Up


  • Rinse and drain prunes. Cook in boiling water to cover, about 15 minutes; drain, reserving ¾ c. liquid. Remove pits.
  • Rinse and drain apricots; do not cook.
  • Chop and combine fruits; add sugar, salt, spices and prune liquid; bring to boil. Simmer until thickened, about 5 minutes.
  • Roll out pastry and cut in 5" circles. Place on foil rounds the same size as pastry. Put about 3 tblsp. filling in center of each circle. Moisten edges and pinch together in about 6 or 7 pleats.
  • Bake in hot oven (425°F.) 15 to 18 minutes. Top tarts with Orange Cream Dress-Up.