Cherry Tarts Recipe

• 2 c. sugar
• 2 tbsp. quick cooking tapioca
• 1 tbsp. butter, melted
• 1/2 teaspoon finely shredded orange peel
• 1/4 teaspoon salt
• 3 oranges, peeled and sectioned
• 2 (16 ounce.) cans pitted tart red cherries, liquid removed (water packed)
• 1/4 c. orange juice
• Pastry for double crust pie

1. Stir together sugar, tapioca, butter, orange peel, and salt.
2. Set aside 12 orange sections.
3. Chop remaining sections, reserving juice.
4. Add in minced orange sections, reserved juices, cherries, and 1/4 c. additional orange juice to sugar mix.
5. Let stand 20 min, stirring occasionally.
6. Meanwhile, divide pastry into 6 portions.
7. Roll in 7 inch circle on lightly floured surface.
8. Line 6 (4 1/2 inch) tart pans with pastry.
9. Turn edges under and crimp.
10. Spoon in cherry mix.
11. Top each with 2 of the reserved orange sections.
12. Place tart pans on baking sheet, 15 x 10 inch.
13. Bake at 375 degrees for 45 min.
14. Serves 12.

sugar, tapioca, butter, orange peel, salt, oranges, red cherries, orange juice, pastry

Taken from cookeatshare.com/recipes/cherry-tarts-37990 (may not work)