Why You’ll Love This Recipe
These mini tarts are not only charming to look at but also incredibly easy to make. They’re ideal for entertaining, as they’re pre-portioned, easy to serve, and require no slicing. Whether you use homemade or store-bought ingredients, the result is a deliciously crisp crust filled with rich, jammy cherry goodness. Plus, they bake quickly and can be made ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pie crust (store-bought or homemade)
- Cherry pie filling (homemade or canned)
- Egg (for egg wash, optional)
- Powdered sugar (optional, for dusting)
- Optional: vanilla extract, almond extract, or lemon zest for flavor enhancements
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or tart pan.
- Roll out your pie crust on a floured surface and cut into circles slightly larger than the wells of your muffin tin.
- Press each dough circle into the mini muffin cups, forming little tart shells.
- Spoon about 1–2 teaspoons of cherry pie filling into each crust.
- Optional: Top with a small dough cutout or crisscross strips for a mini lattice design.
- Brush the tops with a lightly beaten egg for a golden finish.
- Bake for 15–20 minutes, or until the crust is golden and the filling is bubbling slightly.
- Allow to cool in the tin for 5–10 minutes before removing to a wire rack.
- Optional: Dust with powdered sugar before serving.
Servings and timing
This recipe makes approximately 18–24 mini tarts, depending on the size of your muffin tin and crust thickness. Prep time is 15 minutes, and baking takes about 15–20 minutes. Total time: approximately 35 minutes.
Variations
- Chocolate Cherry Tarts: Add a few mini chocolate chips under the cherry filling before baking.
- Nutty Crust: Mix crushed almonds or pecans into the crust for added flavor.
- Fresh Cherry Filling: Use a quick cherry compote made from fresh or frozen cherries, sugar, and cornstarch.
- Citrus Twist: Add lemon or orange zest to the filling for a bright, fruity lift.
- Gluten-Free: Use a gluten-free pie crust to make the recipe suitable for gluten-sensitive guests.
Storage/Reheating
Store cooled mini tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in a 300°F oven for 5–7 minutes. You can also freeze the baked tarts for up to 2 months. Thaw and reheat before serving.
FAQs
Can I make these ahead of time?
Yes, they store well and can be made a day in advance. Just keep them covered and refrigerated.
Can I use puff pastry instead of pie crust?
Yes, puff pastry gives a lighter, flakier result but may rise more than pie crust.
Do I have to use canned cherry pie filling?
No, you can make a quick homemade cherry filling with fresh or frozen cherries, sugar, and cornstarch.
How do I keep the crust from getting soggy?
Make sure your filling is thickened properly and avoid overfilling the crusts.
Can I use cupcake liners?
Yes, they make removal easier, but for the cleanest presentation, baking directly in the pan works best.
Can I add cream cheese to the filling?
Yes, a small dollop of sweetened cream cheese under the cherry filling makes for a creamy variation.
What if I don’t have a mini muffin tin?
You can use a standard muffin tin for slightly larger tarts, adjusting baking time by a few extra minutes.
Can I use a cookie crust instead of pie dough?
Absolutely. Crushed graham crackers or vanilla wafers with melted vegan or dairy butter make a great alternative.
Are these freezer-friendly?
Yes, freeze them after cooling completely. Thaw and reheat gently before serving.
What’s the best way to remove them from the tin?
Let them cool slightly first, then use a small offset spatula or butter knife to gently lift them out.
Conclusion
Mini Cherry Tarts are the perfect little dessert to enjoy or share, combining the nostalgic flavor of cherry pie with the convenience of single servings. Whether you’re hosting a party or looking for a simple sweet to end a meal, these tarts are sure to impress with their look, flavor, and ease.
PrintMini Cherry Tarts Recipe
Mini Cherry Tarts are bite-sized treats with flaky crusts and sweet cherry filling, perfect for parties or elegant gatherings. Easy to make and full of flavor, they’re a delightful twist on classic cherry pie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18–24 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 cup cherry pie filling (canned or homemade)
- 1 egg, beaten (optional, for egg wash)
- Powdered sugar (optional, for dusting)
- Optional: 1/2 tsp vanilla extract, almond extract, or lemon zest for added flavor
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin or tart pan.
- Roll out pie crust on a floured surface and cut circles slightly larger than muffin tin wells.
- Press dough circles into the wells to form tart shells.
- Spoon 1–2 teaspoons of cherry pie filling into each shell.
- Optional: Add dough cutouts or mini lattice tops over the filling.
- Brush tops with beaten egg for golden color (optional).
- Bake for 15–20 minutes, until crusts are golden and filling is bubbling.
- Cool in pan for 5–10 minutes, then transfer to a wire rack.
- Optional: Dust with powdered sugar before serving.
Notes
- Use cupcake liners for easier removal if desired.
- Homemade cherry compote can be used instead of canned filling.
- Do not overfill to avoid spilling during baking.
- Freeze cooled tarts for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 1 mini tart
- Calories: 110
- Sugar: 6g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
