Martha's Cherry Tart  

What You Need: 

1 1/2 C of flour 

1/2 t salt 

1/2 C of shortening 

4 T of water 

3/4 C of sugar 

2 (14 1/2 oz.) cans pitted tart cherries 

1 T of butter 

1/4 t almond extract 

4 drops of red food coloring 

How to Make It: 

Preset the oven temperature to 450 degrees. 

Place the flour and salt into a bowl and toss to combine. 

Cut the shortening into the mixture until the mixture turns into coarse crumbs. 

Add enough of the water to form the dough into a ball. 

Chill the dough for 30 minutes or until cold enough to handle. 

Flour a flat surface and roll the dough into a 1/8 inch circle. 

Cut the dough into 8 5 inch circles. 

Place the dough circle over the top of oven proof custard cups or bowls. 

Place the bowls onto an ungreased cookie sheet. 

Bake 10 minutes or until golden brown. 

Remove and allow to cool 5 minutes then remove from the top of the bowls and place on wire racks to cool completely. 

Place the sugar and cornstarch into a saucepan. 

Drain the cherries but reserve 1 C of the juice. 

Blend the reserved juice into the sugar and stir until the mixture is smooth. 

Place the pan over medium heat and stirring often, bring the mixture to a boil. 

Once boil cook 2 minutes stirring continuously until the sauce has thickened. 

Remove the pan from the heat and gently fold in the cherries. 

Add the butter, extract and food coloring and stir until blended in well. 

Allow the mixture to cool to room temperature then spoon evenly into the 8 tart shells. 

Makes 8 servings 

Cherries are an American tradition thanks to George Washington. Serve these little tarts to help celebrate our national and its great traditions.