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There’s nothing quite like the taste of fresh cherries. Tart and sweet, they’re perfect for a wide range of dishes. This recipe for Cherry Tarts is easy to follow and results in a delicious dessert that your family will love. Best of all, it only takes about 30 minutes from start to finish!

Who doesn’t love the smell of fresh tart cherries baking in the oven? With this delicious recipe, you can have your own scrumptious mini cherry pies in no time! Whether you’re serving them up for a special occasion or simply wanting to enjoy a delicious dessert, these tarts are sure to please. And the best part is, they’re so easy to make! Just follow the simple instructions and you’ll have perfect cherry tarts every time.

What Ingredients Are Needed For Cherry Tarts?

• Pitted Frozen Cherries – The Star Of This Show.
• Sugar – To sweeten things up.
• Corn Starch – Used as a thickening agent.
• Water
• Pie Crust – Use store-bought refrigerated dough, or you can also make homemade dough from this recipe.
• Whipped Cream – To complete the tart.
• Fresh Mint Leaf – Make it pretty

Equipment Needed For These Tarts:

• 4-Inch Tarts Pans (or extra large muffin tins)
• Fork
• Saucepan
• Wooden Spoon

How To Make Cherry Tarts

1. Prepare the crust – In each tart tin, place the crust and push it into the scalloped edges. To prevent the crust from bubbling, trim the extra crust off the edges and pierce the bottom with a fork. Chill the pie crusts until you’re ready to bake, so the crust is extremely cold before it goes into the oven. (You can use a muffin pan if you don’t have mini pie pans.)
2. Bake until Golden Brown – Bake the crust for approximately 10 minutes.
3. Cook the Cherries – Add the cherries, sugar, water and cornstarch to a medium size saucepan. Slowly bring mixture to a boil and let boil for 5 minutes then turn down heat and simmer for 5 minutes. Remove from the heat and let it sit until cool.
4. Fill the tarts– Once the tarts and the cherries are cool. Spoon the tarts full with the cherry filling. Top with a teaspoon of whipped cream and garnish with a fresh mint leaf.

Why We Love This Cherry Tart Recipe

These Cherry Tarts are a quick and simple way to enjoy a fresh yummy pastry. Combine a refrigerated pie crust with an easy-to-make cherry filling.

Can I Make These Tarts Ahead Of Time?

Yes, you can! You can make these tarts up to 3 days ahead of time. Make sure you keep the tarts in an airtight container to keep them fresh.

This Recipe Is So Good Because:

• It uses refrigerated pie crust for convenience (No eggs, unsalted butter, or all-purpose flour required!)
• The cherry filling can be prepared in advance, and even tweaked to your liking.

Variations To This Cherry Tart Recipe:

• Berries: blueberries, blackberries, and raspberries work very well in this recipe.
• Flavorings: baking spices like cinnamon and nutmeg, lemon zest, or concentrates like vanilla extract or rum extract to add flavor to the cherries.
• Cream: Add extra whipped cream on top, or a thin layer of cream cheese or pastry cream underneath the cherry pie filling.

Have Fresh Cherries? That Works Too!

If you don’t have a cherry pitter, use a stiff straw (like a reusable plastic or metal straw). Simply insert the straw through the cherry’s top (where the stem emerges) and the pit will fall out. Avoid sticking your finger under the cherry to avoid self-poking.

Need To Make The Cherry Tarts Quickly?

In a tart pan, place the crust and push it into the scalloped edges. To prevent the crust from bubbling, trim the extra crust off the edges and pierce the bottom with a fork. Chill the crusts for a few minutes, then bake the tart shells. Open a can of Cherry Pie Filling and put into a microwave-safe bowl. Microwave the filling for 45 seconds and then spoon into the prepared tarts. Top with a teaspoon of whipped cream, a small fresh mint leaf and enjoy!

Storing and Freezing:

It’s preferable to serve these tarts soon after baking.

I advise eating them right away for the greatest texture (and can be kept at room temperature for that time). After the first 24 hours, the cherry filling will start to soak the pastry and make it mushy, but they will still be safe to consume for a few days.

Freezing is not recommended for these tarts.

Cherry tarts are a delicious and easy dessert to make. Not only do they taste great, but your kitchen will smell amazing too! Give this recipe a try for your next family gathering.

Want to make these tarts into Peach Tarts? Try our Recipe for Peach Syrup as the filling!

Today’s recipe post was provided by Michelle Huston from The Wooden Spoon Effect. Check out her site for more amazing recipes!

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Mini Cherry Tarts Recipe

This recipe for Cherry Tarts is easy to follow and results in a delicious dessert that your family will love. Best of all, it only takes about 30 minutes from start to finish!

Servings 6 tarts

Calories 561kcal

Author Sommer Collier

Ingredients

• 6 cups pitted cherries fresh or frozen
• 1 1/2 cups granulated sugar
• 2 tablespoons cornstarch
• 2-3 tablespoons water
• 2 refrigerated roll-out pie crusts (or our homemade pie crust recipe)
• 6 teaspoons whipped cream fresh or store-bought
• 6 small fresh mint leaves garnish

US Customary – Metric

Instructions

• Set out six 4-inch mini tart pans. In each tart pan, place the crust inside and push it into the scalloped edges. To prevent the crust from bubbling, trim the extra crust off the edges and pierce the bottom with a fork. Chill the crusts in the refrigerator, so they are extremely cold before it goes into the oven.
• Preheat the oven to 350 degrees F. After the crusts are very cold, bake the crust for approximately 10 minutes.
• Add the pitted cherries, sugar, water, and cornstarch to a medium-sized saucepan. Slowly bring mixture to a boil and let it boil for 5 minutes, stirring regularly. Then turn down heat and simmer for another 5 minutes. Remove from the heat and let sit until cool.
• Once the tarts and the cherry filling are both cool. Spoon the cherry filling into the baked tart shells. Top with a teaspoon of whipped cream and garnish with a fresh mint leaf.

Video

Notes

Keep the tarts refrigerated until ready to serve.

Nutrition

Serving: 1tart | Calories: 561kcal | Carbohydrates: 102g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 233mg | Potassium: 370mg | Fiber: 4g | Sugar: 68g | Vitamin A: 123IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 2mg

Easy Nutella Chocolate Fondue Recipe – This 2 ingredient chocolate fondue recipe is a great dinner party dessert that takes only minutes to make! Serve chocolate and Nutella fondue with fresh fruit and pound cake, or as a decadent ice cream topping.

With alluring layers of starchy goodness, these Crispy Hasselback Potatoes with Rosemary and Garlic are a perfect side dish for any dinner!

Meet Your Meat’s New BFF

Today I’ve got a wonderful side dish for you that pairs perfectly with just about any protein… Steaks, chicken, roasted lamb, baked ham, pork chops, you name it.

Our Crispy Hasselback Potatoes with Rosemary are a crowd-pleaser, no matter what you serve with them.

They look positively tantalizing, right?

What are Hasselback Potatoes?

Hasselback Potatoes are a style of baked potato that was first created in a tavern in Sweden called Hasselbacken. They are a beloved part of Swedish cuisine that have been replicated all over the world into many variations, with uncountable toppings.

Hasselback potatoes are popular because of their visual appeal. Yet, they also have a lot to offer in taste and texture. The thin rims of skin around each slice turn ultra crispy and chip-like while baking. However, the interior layers become soft and sumptuous, seasoned with garlic butter, herbs, and spices that pool down between the folds.

These beauties are baked potatoes at their finest!

Here’s What You Need to Make Hasselback Potatoes

• Yukon Gold Potatoes
• Bacon grease or Olive oil
• Garlic 
• Fresh rosemary
• Salt and Pepper

How Do You Make Hasselback Potatoes?

People often look at these impressive potatoes and immediately think, “That’s too fancy. I can’t pull that off.”

I’m here to tell you, yes you can!

Hasselback potatoes are extremely easy to make.

Simply hold a potato at one end, and gently slice thin sections about two-thirds the way down into the potato, leaving the base solid.

You can cut thick slices if you like. Yet I find you get a much better texture and look when you try to make the slices 1/16th to 1/8th inch wide.

What Potato Makes the Best Baked Potato?

I find that hasselbacks, and baked potatoes in general, are best made with the starchiest varieties of potatoes, like russet potatoes and Idaho potatoes.

These super starchy potatoes hold up the best to the high heat required to achieve perfect crispiness.

Side note: I personally like the starchy, yellow-fleshed Yukon Gold potatoes for all baked potato preparations, as well as for mashed potatoes.

Can You Make Hasselback Potatoes with Red Potatoes?

Yes, you can make my Hasselback Potatoes recipe with red potatoes. However, Crispy Hasselback Potatoes with Rosemary and Garlic do not turn as crunchy on the outside, or open up as much while baking, if made with any sort of new potato.

For the fabulous contrast of textures, with crispy edges and delicate folds, use starchy potato varieties.

Ready to Make Crispy Hasselback Potatoes with Rosemary and Garlic?

Great! Here are the basic steps:

1. Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
2. Hold the end of one potato. Use a sharp knife on a cutting board to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat cutting thin slices with the remaining potatoes.
3. Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper. (Make sure to get inside the potato slices.)
4. Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
5. Roast in the oven for another 30 minutes, until the largest potato is fork-tender. Serve warm.

Now, wasn’t that easy?

You are going to adore these delicately layered rosemary and garlic roasted potatoes! You can even try sprinkling some cheese on top for more flavor. 

Get the Full Crispy Hasselback Potatoes With Rosemary And Garlic Recipe Below!

Potato Tips

• You can store the leftovers in an airtight container in the fridge for up to 5 days. 
• Top these potatoes with all your favorite toppings such as: sour cream, bacon, cheese, or even chili!

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Crispy Hasselback Potatoes with Rosemary and Garlic

Crispy Hasselback Potatoes with Rosemary and Garlic – A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!

Course Side Dish

Cuisine American, Swedish

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 131kcal

Author Sommer Collier

Ingredients

• 3 pounds Yukon Gold potatoes
• 4 tablespoons bacon grease or olive oil
• 5 cloves garlic
• 4 sprigs rosemary
• Salt and pepper

US Customary – Metric

Instructions

• Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
• Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
• Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
• Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
• Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.

Video

Notes

You can use potatoes other than Yukon Gold, such as red potatoes or white potatoes; however, I find that you don’t get quite the same incredibly crispy texture as yellow Yukon potatoes.

Nutrition

Serving: 0.5potato | Calories: 131kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 22mg | Potassium: 568mg | Fiber: 3g | Sugar: 0g | Vitamin C: 16mg | Calcium: 44mg | Iron: 4.4mg

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