Recipes > Desserts > Tarts > Cherry Tarts

Cherry Tarts


  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons shortening
  • 1/3 cup cold water
  • 1 quart pitted cherries


Sift dry ingredients together.

Rub in shortening very lightly with fingertips.

Add water slowly, just enough to make stiff dough.

Roll out very thin on floured board.

Line patty pans with pastry, being very careful to have pastry come well over the edges of pans.

Bake in hot oven about 12 or 15 minutes.

Fill with cherries which have been washed and picked over.

Cover with syrup made as for strawberry pie, using 1/2 cup cherries instead of strawberries. Other fruit can be used in place of cherries.


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The New Dr. Price Cookbook (1921).

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