Description
These easy cherry tarts are a delightful dessert made with just five simple ingredients. Perfect for a quick sweet treat, they feature a flaky pastry base, a fruity cherry filling, and a golden finish. Great for any occasion!
Ingredients
Units
Scale
- 1 package (1 lb/450g) pre-made puff pastry sheets, thawed
- 1 can (21 oz/600g) cherry pie filling
- 1 egg, beaten (for egg wash)
- 1/4 cup powdered sugar (optional, for garnish)
- 1 tablespoon milk (optional, for glaze)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Pastry:
- Roll out the puff pastry on a lightly floured surface and cut into 4-inch squares or circles using a cookie cutter. You should get about 12 pieces depending on the size of your pastry.
- Assemble the Tarts:
- Place a spoonful of cherry pie filling (about 1–2 tablespoons) in the center of each pastry square or circle. Fold the edges slightly over the filling or leave them open for a rustic look.
- For a sealed edge, fold the pastry over the filling and press the edges with a fork to crimp.
- Add the Egg Wash:
- Brush the edges of the pastry with the beaten egg for a golden finish.
- Bake the Tarts:
- Place the assembled tarts on the prepared baking sheet. Bake for 15–20 minutes, or until the pastry is puffed and golden brown.
- Cool and Glaze (Optional):
- Let the tarts cool slightly. If desired, mix powdered sugar with a tablespoon of milk to create a glaze and drizzle over the tarts.
- Serve and Enjoy:
- Serve warm or at room temperature as a dessert or snack.
Notes
- Substitute cherry pie filling with any fruit filling, like apple, blueberry, or peach, for variation.
- These tarts are best enjoyed the day they’re made but can be stored in an airtight container for up to 2 days.
- For added crunch, sprinkle the edges with coarse sugar before baking.