Cherry Tarts
By: Anonymous
Published: Friday, December 18, 2009 - 1:12am

Ingredients




2 cups sugar
2 tablespoons quick cooking tapioca
1 tablespoon butter, melted
1/2 teaspoon finely shredded orange peel
1/4 teaspoon salt
3 oranges, peeled and sectioned
2 (16 oz.) cans pitted tart red cherries, drained (wa
1/4 cup orange juice
Pastry for double crust pie

Preparation

1 Stir together sugar, tapioca, butter, orange peel, and salt. Set aside 12 orange sections. Chop remaining sections, reserving juice. Add chopped orange sections, reserved juices, cherries, and 1/4 cup additional orange juice to sugar mixture. Let stand 20 minutes, stirring occasionally. 2 Meanwhile, divide pastry into 6 portions. Roll in 7 inch circle on lightly floured surface. Line 6 (4 1/2 inch) tart pans with pastry. Turn edges under and crimp. Spoon in cherry mixture. Top each with 2 of the reserved orange sections. Place tart pans on baking sheet, 15 x 10 inch. Bake at 375 degrees for 45 minutes. Serves 12.