May 11, 2017

Deliciously Perfect Dessert for July 1st to July 4th Celebrations

Deliciously Perfect Dessert 

July 1st to July 4th Celebrations

There will be a number of celebrations soon including Canada Day and Independence Day.

Cherry Tarts

Cherry Tarts with small embellishments seem to be a good dessert choice for the flag-waving days ahead.  We look forward to celebrating summer and our country.

They are very simple to make and if you choose to use frozen pastry and canned cherry pie filling the prep time will be cut way down.

When I make tarts I usually make my own pastry.  I just like the way it tastes as well as its texture.

However; if I am in a hurry I sometimes buy pastry in the frozen food section.

Double Crust Pastry Recipe

2 3/4 C All-purpose flour                           1 large egg
1/2 tsp salt                                              1 tbsp.. white vinegar
2/3 C Vegetable shortening, cold                Ice water
1/3 C butter, cold

In a large bowl combine flour and salt.  With a pastry blender cut in the shortening and butter until the mixture resembles coarse meal.

In a glass measuring cup beat the egg and vinegar with a fork.  Add enough ice water to measure 1/2C + 1 tablespoon of egg, vinegar, and water mixture. Mix well.

Drizzle the egg mixture over the flour mixture a little at a time.  Mix with a fork.  Continue adding the egg mixture and mixing until the dough is evenly moist and holds together when gently pressed between fingers.

Divide dough into two equal parts and make a flat disc with each portion.  Wrap each portion with waxed paper or plastic wrap and chill for a minimum of 30 minutes.

Roll out on a slightly floured surface to a thickness of 1/8" thickness.

Using a round cookie cutter (4") cut circles for the bottoms of the tarts and place in a muffin tin.  Gather the leftover pastry and re-roll.  Using Star and Maple Leaf cookie cutters cut out the tops of the tarts.

Cherry Pie Filling

I use a can of prepared cherry pie filling and add:

1/2 tsp. Almond extract
1 tsp grated lemon rind

Mix together with the pie filling.  Fill the tart shells with the filling to 2/3 full.  Place either a star or maple leaf on top of each tart.

Brush a wash of milk on top of the tarts.  Sprinkle some granulated sugar over top and bake.
Bake 25 minutes at 375 degrees.

I like them slightly overfilled so that the filling runs down the side a bit.


Thanks for stopping by


Post Script

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  1. These sound and look delicious! I have never made pie crust! Can you believe it? But my hubby never eats sweets so I have no need. Thanks for the recipe!!! Have a very happy Mother's Day!

    1. This family likes sweets, myself included. There is no choice here. Thanks for your comments.

  2. I'm saving this one, Barbara! I especially love it with the maple leaves but the stars are really cute. Might do this for my cousin's July 6 birthday which we celebrate over the holiday weekend!

  3. I can't tell if my other comment came through because I lost my internet connection around the time it was sending. But this looks fabulous and easy. I might just have to whip these up for my cousin's birthday which is on July 6! Thanks for a great idea! (And thanks, too, for your visits to Marmelade Gypsy -- I'm very behind on comments!)

    1. Thank you, Jeanie. I appreciate and look forward to your comments. Enjoy the recipe.

  4. Replies
    1. Enjoy your celebrations this year, Regine. Thank you for visiting.

  5. Hi Barbara - I am so impressed with your pastry crust recipe. I've never been able to get it quite "right" although I'm pretty good at baking a loaf of bread! Thanks for sharing at the #HomeMattersParty . . . hope to catchup with you again this week at the link up. Stop by and visit me when you have time at Vintage Mama's Cottage Nina

    1. Thank you for stopping by. I appreciate your comments and I will look for you at Home Matters Link Party.


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