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Aunty Stephanie's Tart Tartlets


Stephanie's little pie's.

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Rate this recipe 4/5 (1 Votes)
Aunty Stephanie's Tart Tartlets 0 Picture


  • For the filling:
  • 2 cups dried tart cherries
  • 2 tablespoons honey
  • 1 lime,juiced
  • Pinch of salt
  • 1 teaspoon cornstart mixed into 2 cups hot water
  • For the dough:
  • 1 cup butter, softened but not melted
  • 1 cup of sugar
  • 2 tablespoons of heavy cream or half and half
  • 1 large egg
  • 1 teaspoon almond extract
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the glaze:
  • 2 cups powdered sugar
  • 2 tablespoons cream(or more if needed)
  • 1 teaspoon almond extract


Preparation time 40mins
Cooking time 50mins


Step 1

In a pot over medium heat, cook filling ingredients together until thickened,about 25 minutes.
If filling becomes to thick, add more water as needed.
Let cool.
In a mixer, beat butter & sugar until light and fluffy.
Add cream,, egg and almond extract and blend well.
Add flour, baking soda and salt, mixing well.
Roll dough out on floured surface to about one-fourth-inch thick.
Using a 3-inch cookie cutter, cut out rounds.
Place on baking sheet with parchment paper.
Place small amount of filling on one round and top with a scond round.
Score a cross at the top with knife.
Pinch edges together and bake 350 degrees for about 12 minutes or until golden brown.
When done, mix together powdered sugar, cream and almond extract.
Brush over top ow warm rounds.


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