1 no. 2 can (2 1/2 cups) tart red
1 pitted cherries
1/2 cup sugar
2 tbsp cornstarch
3 or 4 drops almond extract
6 drops red food coloring
4 baked pastry shells
A Recipe for
Cherry Tarts
Chemicals, n: Noxious substances from which modern foods are made. |
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He was a very valiant man who first adventured on eating oysters. |
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Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
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This Recipe for Cherry Tarts is one of thousands in the Recipes-to-go Fruit Cookbook.
A food is not necessarily essential just because your child hates it. |
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An empty belly is the best cook. |
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Chili represents your three stages of matter: solid, liquid, and eventually gas. |
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This is a recipe for Cherry Tarts from the recipe cookbook of Recipes-to-go (Fruit)
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
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Worries go down better with soup. |
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Drain cherries; add water to cherry liquid to make 1 cup. Combine
sugar and cornstarch; slowly stir in liquid. Cook, stirring
constantly, till thick. Add almond extract and food coloring. Cool to
lukewarm. Spoon cherries into tarts and pour the cornstarch mixture
over, chill. Trim tops with baked pastry star cutouts.
Add vanilla. Stir in confectioners' sugar till frosting is of
consistency to pour.
These tart shells are fixed in a twinkling! Roll pastry 1/8 inch. Cut
in rounds and fit over little star molds, trim edges and prick as
shown. Place on cooky sheet and bake in very hot oven (450ø) 10
minutes or till golden brown. Cool shells; spoon in cherry Filling.
Serves: 6
Cherry Tarts Recipe brought to you by Recipes To-Go