Mini Cherry Pie Tarts

This Mini Cherry Pie recipe makes the perfect bite size dessert, and it's so easy! Just fill the tart shells with cherry filling and bake!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 114kcal

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.

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.

Make it homemade - If you have time, try our easy homemade pie crust and make everything from scratch!