Cottage Cherry Tarts

Submitted by Orchards Finestreg

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• Ready In: 24mins
• Ingredients: 7
• Yields: 4 dozen

ingredients

• 2 1⁄2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 1 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, chilled and sliced
• 1 cup small curd cottage cheese
• 1 teaspoon vanilla extract
• powdered sugar
• 1 (12 ounce) jar Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves

directions

1. HEAT oven to 350°F Mix flour and salt in a medium bowl. Cut shortening into flour mixture with pastry blender. Cut in cottage cheese and vanilla until a firm dough is formed.
2. SPRINKLE counter with powdered sugar. Roll out dough to 1/8-inch thickness. Cut into 2-inch squares. Fill with 1/2 teaspoon preserves. Overlap opposite corners; seal tightly. Place 2 inches apart on ungreased baking sheets.
3. BAKE 14 to 16 minutes or until light golden brown. Cool 2 minutes. Remove to wire rack to cool completely. Arrange on serving platter; sprinkle with powdered sugar, if desired.

Reviews

[DailyInspiration]

I liked the idea of these tarts and the ingredients in the dough, but no matter how long I baked them, they didn't brown on top and they were still doughy. Most likely something I may have done wrong. Wish my tarts looked like the picture, but alas they didn't. That won't stop us from eating them though. I think maybe the preserves need to be thicker or maybe drained a bit as they do run during cooking. Thanks for the post. Made for Fall PAC, 2012.