Become the Queen of Hearts when you prepare these tart-style cherry pies. Made as single servings, they’re ideal for a Valentine’s dessert or any time you’d like to show a little love.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. + CHILLING • BAKE: 15 MIN./BATCH + COOLING • MAKES: 1 DOZEN
3 3/4 cups all-purpose flour
3/4 teaspoon salt
1 cup cold butter, cubed
3/4 cup shortening
9 to 10 tablespoons cold water
FILLING
1/3 cup sugar
1/4 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
3 cups fresh or frozen pitted dark sweet cherries, thawed, halved
1/8 teaspoon almond extract
1 egg, lightly beaten
Coarse sugar
1. In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate 1 hour or until easy to handle.
2. In a large saucepan, combine sugar, water, cornstarch and lemon juice until smooth. Add cherries. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat. Stir in extract. Set aside to cool.
3. Preheat oven to 400°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut out 12 hearts with a floured 4-in. heart-shaped cookie cutter. Transfer half of the hearts to a parchment-lined baking sheet. Using a floured 3/4-in. heart-shaped cookie cutter, cut out small hearts from the remaining hearts. (Discard small hearts or reserve for another use.)
4. Spoon 2 tablespoons cherry mixture onto the center of each solid heart. Brush edges of pastry with egg. Top with cutout hearts; press edges with a fork to seal. Brush tops with egg; sprinkle with the coarse sugar.
5. Bake 15-20 minutes or until crust is golden brown and filling is bubbly. While tarts are baking, repeat with remaining dough and filling.
6. Let pies stand 5 minutes before removing to wire racks. Serve warm.