Mini Cherry Tarts

Use Mason jar lids to make portion sized mini fruit pies and tarts!

  • Author: Deanna Segrave-Daly


  • 2 1/2 cups pitted and chopped cherries
  • 12 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


  • 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.