Description
Use Mason jar lids to make portion sized mini fruit pies and tarts!
Ingredients
Scale
- 2 1/2 cups pitted and chopped cherries
- 1–2 tablespoons sugar, honey or jam
- 1 tablespoon cornstarch
- 1 tsp vanilla extract or 1/4 teaspoon almond extract
- 1 frozen pie crust, thawed or use the dough in this German Fruit Tart
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, mix together cherries and sweetener. Mash with the back of a fork and then let berries sit 10 minutes.
- Mix in cornstarch and extract. Set aside
- On a heavily floured surfaced, knead dough a few times and divide into eight balls. Pat each ball into a 4-inch circle. Place each circle in 3½-inch Mason jar lids. Pat down and push dough up the side of the rim of each lid. Prick the bottom of each crust with a fork.
- Spoon cherries into each crust.
- Place crusts on a baking sheet and bake for about 20 minutes or until the crusts’ edges start to turn golden brown.
- Remove from oven and cool slightly. Then remove tarts from each mason jar lid. Serve with a dollop of whipped cream or vanilla yogurt.