This Mini Cherry Pie recipe makes the perfect bite size dessert, and you won't believe how easy it is! Just fill the flaky tarts with sweet pie filling and bake them in a muffin tin!
If you're looking for an easy dessert to make with pie filling, look no further than this super easy cherry tart recipe!
It's a fantastic treat for summer, and even holidays like Thanksgiving and Christmas. They look super cute on any dessert table. The best part is, you can prep this quick bite sized dessert in under 30 minutes!
Why You'll Love This Recipe
- Easy to make: You really only need 2 ingredients to make the cherry tarts: pie crust and cherry pie filling. I use store-bought to save time!
- Perfectly bite sized: Individual pies are a great dessert because they're so easy to transport and serve. No need to get out the pie server, and you can even skip plating them if you want!
- Easy to customize: You can use a traditional pastry crust, or opt for a classic tart crust made from shortbread dough.
Ingredients
This recipe is so simple! You only need two ingredients to make cherry pie tarts.
- refrigerated pie dough or homemade pie crust
- cherry pie filling: You'll need at least one-half cup, and possibly more. It really depends on how large your cookie cutter is.
- granulated sugar: This ingredient is optional. It adds a little more sweetness and gives the cherry tarts a nice crunch.
You'll also need a mini-muffin tin and a 3-inch cookie cutter.
How to Make Mini Cherry Tarts
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Cut out the tart shells. A 3-inch cutter will make about 8 shells.
- Press the crusts into the pan. Flatten the petals down against the pan, too.
- Fill. Add 1 tablespoon filling to each tart.
- Bake for 15 minutes at 350°F. Remove from the oven and let cool.
Liz's Tips and Recipe Notes
- Total servings may vary. Depending on the size of your mini muffin tin and cookie cutter, you may not use an entire cup of filling. Using a 3-inch cutter and a mini-muffin tin, you'll need about 1 tablespoon of filling for each cherry tart.
- If you have trouble getting the sugar to stick to the crust, use your finger or a pastry brush dipped in tap water or egg wash to moisten the dough.
- If you have any remaining dough, cut it into strips, sprinkle cinnamon and sugar on top, and bake it for a sweet snack!
Mini Cherry Pie Variations
Pie Crust: Instead of using store-bought ingredients, if you have time, you can use a homemade pie crust. Pie crusts and pie filling aren’t difficult to tackle, but if you don’t have a ton of extra time, store-bought dough and filling is always a nice option.
Cover the bottom crust and filling with a top crust: For an absolutely adorable cherry dessert, add a lattice crust over each mini pie.
Other flavor ideas: You’re more than welcome to change the flavor to anything you prefer. Blueberry Pie Filling, Peach Pie Filling or Apple Pie Filling would all be delicious!
Other fillings: You can bake the tart shells empty, and once they cool, you can fill them with just about anything you like!
They're tasty filled with lemon curd, pudding, fresh jam/jelly or fresh fruit. They also make great bite-sized appetizers or snacks! Fill them with yogurt, cheese, egg salad, tuna salad, etc.
Storing and Freezing
Storing: You can store the cherry pie tarts for up to 5 days in an airtight container in the refrigerator, or for up to 3 days at room temperature in a cool dry place. For more tips, check out this post on how to store pies after baking.
Freezing: You can freeze the cherry tarts in a freezer-safe container for up to 3 months. However, in my opinion, they don't freeze well. The flavor of the crust is affected when frozen.
Cherry Tart Recipe FAQ
Typically, a pie without a top crust is just called a single crust pie. Tarts are also a single crust dessert, but depending on the recipe, a tart shell can be made from, pie crust, shortbread dough, or pastry dough.
Absolutely! This recipe is incredibly convenient because you can make it with either homemade or store-bought dough and cherry filing.
Mini Cherry Pie Tarts
Ingredients
- 1 10-inch refrigerated pie crust homemade or store-bought
- 1 cup cherry pie filling *See Notes
- butter flavored cooking spray
- 2 tablespoons granulated white sugar for sprinkling
Instructions
- Preheat oven to 350 ℉. Spray a mini muffin tin with butter-flavored cooking spray and set aside.
- Roll out the crust on a lightly floured work surface.
- Using a 3-inch flower cookie cutter, cut flowers out of the dough. (Exact number will vary depending on cookie cutter size.)
- Place one flower crust into each well of the pan by gently pushing it all the way down in the middle. Fold the petals of the flower over the edges of the cavity.
- Put 1 tablespoon of cherry filling in each tart shell and sprinkle the 'petals' with sugar. *If you're having trouble getting the sugar to stick, dip a pastry brush or your finger into tap water to dampen the dough.
- Bake in preheated oven for 15 minutes. Remove from oven and let the cherry tarts cool in the tin for a few minutes before serving.
Helpful Notes and Tips From Liz
- Depending on the size of your muffin tin and cookie cutter, you may not need all of the filling. I used about 1 tablespoon of filling for each mini cherry tart.
Renee
Where is the cookie cutter from?
Liz @ Tasty Treats & Eats
You can fine flower cookie cutters almost anywhere. Here's a link for a similar one.