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.

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