PIES AND PASTRIES

CHERRY PETAL TARTS

“Pretty petals of pastry make these tarts delightful.”

1 recipe of pastry for
double-crust pie

(page 13)

1 15-oz. tin red, pitted
cherries packed in
syrup (17% cups)

1 tablespoon
cornstarch

4 teaspoons granulated
sugar

Ye teaspoon salt
12 teaspoons butter

1 4-0z. package
cream cheese

(Yields: 12 tarts)

ROLL....... pastry to 44” thickness. Cut in 2” circles with floured
cutter.
PLACE...... in 12 custard or muffin cups, starting with one circle

on bottom, then 4 circles overlapping along sides of
cup. Moisten and press edges firmly. Prick bottom and
sides with fork.

BAKE........ in oven preheated to 475°F. (very hot) for 8 to 10
minutes. Cool for 5 minutes in cup before removing.

CHERRY FILLING:

Note: If cherries are water-packed, increase sugar to 6 tablespoons
and cornstarch to 2 tablespoons.

DRAIN....... syrup from cherries into saucepan.

..sugar, cornstarch and salt. Stir into cherry syrup
slowly. Cook gver direct heat, stirring constantly
until thick. Lower heat as it thickens. Add butter.
Stir in cherries. Cool.

SPREAD..... about 2 teaspoons softened cream cheese in bottom
of each Petal Tart. Spoon in cooled filling.

LEMON PETAL TARTS

FELD. 3330393 baked, cooled Petal Tart shells with cooled lemon
filling and top with a swirl of meringue using half the
Lemon Filling recipe and the complete Meringue
recipe given for Lemon Meringue Pie (page 16).

BROWN ..... meringue in hot oven (425°F.) about 5 minutes.

17