Cherry Tarts

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 4 to 5 tablespoons cold water
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 2 cans (14-1/2 ounces each) pitted tart cherries
• 1 tablespoon butter
• 1/4 teaspoon almond extract
• 4 to 5 drops red food coloring, optional

1. In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes.
2. Preheat oven to 450u0b0. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges.
3. Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks.
4. For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.

flour, salt, shortening, cold water, sugar, cornstarch, cherries, butter, almond extract, drops red food coloring

Taken from www.tasteofhome.com/recipes/cherry-tarts/ (may not work)