Cherry Tarts

1. Stage

In a small bowl, combine the flour and salt. Cut in the shortening until the mixture resembles coarse crumbs. Add just enough water until the dough forms a ball. Refrigerate the dough for 30 minutes to allow the gluten to settle and so it’s easier to roll out. Editor's Tip: When making a pastry dough, add water just a little at a time. You can always add more water, but you can’t take it away once it's been added! If you add too much moisture, the pastry will be too sticky to handle and roll out, and it won’t develop that coveted flakiness as it bakes.

2. Stage

Preheat the oven to 450°F. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut out eight 5-inch circles. Place each pastry disk over an inverted custard cup on an ungreased 15x10x1-inch baking pan, and flute the edges. Bake the shells for 10 to 11 minutes or until golden brown. Cool for 5 minutes. Remove the tart shells from the custard cups, and let them cool completely on wire racks. Editor's Tip: Since you’re cutting 5-inch pastry disks, you can use custard cups of any size, even 8-ounce cups. The larger size may result in a slightly flatter tart shell, however. Here’s a standard oven-safe custard cup that’s handy to have in every kitchen.

3. Stage

In a large saucepan, combine the sugar and cornstarch. Drain the cherries, reserving 1 cup juice, and set cherries aside. Stir the reserved juice into the sugar mixture until smooth. Bring the mixture to a boil, then cook and stir for two minutes or until thickened. Remove from heat, and stir in the cherries, butter, almond extract and, if using, the food coloring. Let the filling cool to room temperature.

4. Stage

Spoon about 1/4 cup filling into each tart shell. Serve.