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Story
January 25, 1958
The Detroit Tribune
Detroit, Wayne County, Michigan
What is this article about?
Recipe for mini cherry tarts: sift flour and salt, cut in shortening, add water to form dough; roll and cut circles to shape shells; bake shells and pastry cherries; thicken cherry juice with sugar, cornstarch, salt, cinnamon; fill shells and top with cherries.
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OCR Quality
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Excellent
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For pastry, sift together flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, a little at a time, stirring lightly with fork until pastry can be formed into a ball. Turn out on lightly floured board and knead gently a few times. Let rest 5 minutes; roll out. Cut 56 small circles about 1-1/8 inches across and 8 two-inch small circles.
For each tart, overlap 7 small circles. Press edges together. (Or roll dough to place larger circles around sides of tart pan; form circle and fit one into each tart pan.) Prick bottom and sides.
From remaining dough make tiny pastry cherries and stems; bake in hot oven (425° F.). Bake pastry cherries 5 minutes, tart shells 12 to 15 minutes.
For filling, blend sugar, cornstarch, salt and cinnamon. Cook cherry juice until thickened and clear, stirring frequently. Add cherries; cool.
Fill baked tart shells. Top with pastry cherries and stems.
For each tart, overlap 7 small circles. Press edges together. (Or roll dough to place larger circles around sides of tart pan; form circle and fit one into each tart pan.) Prick bottom and sides.
From remaining dough make tiny pastry cherries and stems; bake in hot oven (425° F.). Bake pastry cherries 5 minutes, tart shells 12 to 15 minutes.
For filling, blend sugar, cornstarch, salt and cinnamon. Cook cherry juice until thickened and clear, stirring frequently. Add cherries; cool.
Fill baked tart shells. Top with pastry cherries and stems.
What sub-type of article is it?
Recipe
Baking Instructions
What keywords are associated?
Cherry Tarts
Pastry Dough
Baking
Cherry Filling
Tart Shells
Story Details
Story Details
Instructions for making mini cherry tarts: prepare pastry dough, form small tart shells using circles of dough, bake shells and decorative cherries; prepare cherry filling by cooking juice with sugar, cornstarch, salt, and cinnamon, then add cherries; fill baked shells and top with pastry cherries and stems.