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Miniature Cherry Pie Tarts

A sweet, memorable recipe for miniature cherry pie tarts.

Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Chilling time 20 minutes
Total Time 1 hour 10 minutes
Servings 12 people
Author Naomi

Ingredients

  • 2-1/2 c. all purpose flour
  • 1 c. shortening or rendered lard or butter
  • 1 pinch of salt
  • 3/4-1 c. cold water
  • 1 can cherry pie filling or about 1-1/2 to 2 cups homemade pie filling
  • water or beaten egg, for brushing
  • coarse sugar for sprinkling

Instructions

  1. In a large mixing bowl, combine the flour and salt. Cut in the shortening until it resembles pea-sized chunks.

  2. Using a fork, make a little well in the side of the pastry and pour in the water. Use the fork to blend the flour mixture and water together, until it comes together in a soft, shaggy dough (DO NOT OVER MIX). Start with the lesser amount of water, and then add more if needed to bring the dough together.

  3. Cover with plastic and set the pastry in the fridge for about 20 minutes.
  4. Once the pastry has been able to rest, take about 1/2 of the pastry and press it into a 6" circle on a lightly floured work surface.
  5. Dust your rolling pin with a bit of flour, and roll the pastry out till it's about 1/8" thick (turning the dough as you work with it to make sure it's not sticking to the table; if you find it sticking, dust with a bit more flour and continue rolling.)
  6. Using a 4″ biscuit cutter, cut out circles of pastry and lightly press each one into an ungreased muffin tin.
  7. Fill each pie shell with cherry pie filling, taking care not to over fill them (too much filling will make them overflow in the oven and make a mess on your oven and pans). You’ll probably want to get about 4-5 cherries into each pie.
  8. Roll out another piece of dough and cut into 1/4″ strips. Using your fingertips, moisten the edges of each pie crust with a bit of water, and press the strips onto the dough (as picture below) into an “X” shape, alternating which direction you lay the dough strips. Trim the excess and set aside.
  9. Using a cake crimper dusted with flour (or the back of a fork), crimp the edges of the pies to seal the loose lattice pieces of pastry to the edges of the crust.
  10. Again, use your fingertips to brush a little bit of water across the top of each pie; sprinkle with coarse sugar. (You can also brush the pies with beaten egg before sprinkling with sugar if you want them a little more brown.)
  11. Bake at 375 degrees F for 20-30 minutes, or until golden brown. Cool on wire racks.

Recipe Notes

  1. Pastry likes a good burst of heat; heat your oven to 425 degrees F, and then reduce the temperature to 375 once the pies are in there and the door is shut.
  2. If you are concerned that you may have over-filled your pie tart shells, set the muffin tin on a baking sheet to prevent any spills from burning in the bottom of your oven.