Easy Cherry Pie Tarts

Growing up, cherry pie was always a whole-day event at our house. Mom would roll out this huge crust, pit mountains of cherries, and we’d wait forever for it to bake. Don’t get me wrong – it was worth it, but sometimes you just want that cherry pie fix without the full production.

That’s where these little cherry pie tarts come in. They’re basically the “why didn’t I think of this sooner?” version of traditional cherry pie. Using store-bought pie crust and a muffin tin, you can have these ready in under an hour. And the best part? Everyone gets their own perfect portion – no more fighting over who got the bigger slice.

What Kind of Cherries Should I Use?

Sour cherries (also called tart cherries) are the classic choice for pie making, with Montmorency being the most common variety you’ll find in stores. While fresh sour cherries are amazing when in season, they’re only available for a few weeks during summer – which is why frozen ones work perfectly in this recipe. If you can’t find sour cherries, you can use sweet cherries instead, but you’ll want to reduce the sugar in the recipe by about 1/4 cup to avoid making it too sweet. Just make sure if you’re using frozen cherries to keep them frozen until you’re ready to use them, as thawed cherries can release too much liquid and make your filling runny.

Options for Substitutions

Let’s talk about ways to switch things up in these cherry pie tarts if you need to:

• Sour cherries: If you can’t find sour cherries, you can use sweet cherries instead – just reduce the sugar to 3/4 cup. Fresh cherries work great too when they’re in season.
• Corn starch and flour: You can use all cornstarch (3 tablespoons total) or all flour (4 tablespoons total) as your thickener – both work fine.
• Almond flavoring and amaretto: Skip the amaretto if you prefer no alcohol – just add an extra 1/4 teaspoon of almond extract. Or leave out both for a pure cherry flavor.
• Oats: For the topping, you can use quick oats or old-fashioned – both work great. If you’re out of oats, try chopped nuts instead.
• Brown sugar: No brown sugar? Mix regular sugar with a teaspoon of molasses, or just use regular sugar by itself.
• Store-bought crust: While homemade is great, store-bought works perfectly fine. Just make sure it’s butter-based for the best flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making cherry pie tarts is dealing with excess moisture – frozen cherries release a lot of liquid as they thaw, so make sure to drain them thoroughly and pat them dry with paper towels before mixing with other filling ingredients. Working with cold ingredients is crucial for the perfect crust, so keep your butter and dough chilled until the last possible moment, and if the dough starts feeling warm while you’re working with it, pop it back in the fridge for 15-20 minutes. Another common mistake is underbaking the bottom crust, which can lead to a soggy base – to prevent this, try blind baking your tart shells for about 10 minutes before adding the filling, and place your baking sheet on the bottom rack of your oven. For the crumble topping, avoid overmixing the melted butter with the dry ingredients – you want to maintain some texture, so mix just until the mixture forms coarse crumbs.

What to Serve With Cherry Pie Tarts?

These sweet little cherry pie tarts are begging to be paired with something creamy to balance out their tartness! A scoop of vanilla ice cream is the classic choice, but don’t overlook other options like fresh whipped cream or a dollop of mascarpone cheese. For a coffee-shop style dessert experience, serve these tarts alongside a hot cup of coffee or espresso – the bitter coffee notes work really well with the sweet-tart cherry filling. If you’re feeling fancy, try adding a small drizzle of warm caramel sauce over the top, which tastes amazing with the oat crumble topping.

Storage Instructions

Keep Fresh: These cherry pie tarts stay good at room temperature for about 2 days when kept in an airtight container. For longer storage, pop them in the fridge where they’ll keep well for up to 5 days. Just make sure they’re completely cool before storing to keep that crispy topping from getting soggy!

Freeze: Good news – these tarts freeze really well! Once they’re completely cool, wrap them individually in plastic wrap and place in a freezer bag. They’ll stay fresh for up to 3 months in the freezer. It’s like having a little cherry pie emergency stash!

Warm Up: Want to enjoy a frozen or refrigerated tart? Let it thaw at room temperature for about an hour, then warm it in a 350°F oven for 10-15 minutes. This brings back that fresh-baked taste and makes the topping nice and crispy again. The smell of warm cherry pie filling is just a bonus!

Preparation Time	30-45 minutes
Cooking Time	60-75 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 20-25 g
• Fat: 120-140 g
• Carbohydrates: 300-350 g

Ingredients

• For the crust:
• 1 pie crust made with butter (store-bought or your preferred option)
• For the filling:
• 6 cups frozen sour cherries (approximately 24 oz)
• 1 cup cane sugar (or regular granulated sugar)
• 2 tablespoons corn starch
• 2 tablespoons plain flour
• 1/2 teaspoon almond flavoring
• 1 tablespoon butter
• 1 tablespoon amaretto liqueur
• For the topping:
• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup oats
• 6 tablespoons melted butter

Step 1: Prepare and Store the Pie Crust

Make your pie dough using your favorite recipe, an all-butter flaky pie crust recipe, or opt for a store-bought crust.

Shape the dough into a pie pan and ensure it is even and covers the edges well.

Once shaped, cover the pie crust securely and store it in the refrigerator.

This can be done ahead of time to save time on the day of baking.

Step 2: Prepare the Tart Cherry Pie Filling

In a large pot, combine frozen tart cherries, sugar, cornstarch, flour, and almond extract.

Place the pot over medium heat.

Stir frequently as the cherries begin to thaw, break down, and release their juices, and the sugar dissolves.

Add in butter and amaretto, continuing to stir to ensure an even mixture.

After approximately 5 to 10 minutes, the filling will thicken and start to bubble along the edges.

Once it is thick enough to adhere to the back of a spoon slightly, remove from heat and set aside to cool.

Step 3: Prepare the Dutch Crumble Topping

While your oven preheats to 350 degrees F, make the crumble topping.

In a medium bowl, combine flour, brown sugar, and oats.

Add the melted butter and stir with a fork until the mixture forms crumbles resembling clumpy wet sand.

Use your hands if necessary to form crumbles.

Cover the bowl with plastic wrap and place it in the fridge for a few minutes or until needed.

Step 4: Assemble the Pie

Take the pie pan with the chilled crust from the refrigerator and place it on a large baking sheet to catch any potential spills during baking.

Pour the cooled tart cherry pie filling into the crust, then generously top with the Dutch crumble.

Spread the crumble evenly over the filling.

Step 5: Bake the Pie

Bake the pie in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the filling is very bubbly and the crumble is a golden brown.

After about 30 minutes, check to ensure the crust is not browning too quickly.

If necessary, cover the edges with foil or a pie shield to prevent burning.

Step 6: Cool and Serve

Once baked, remove the pie from the oven and allow it to cool completely on a wire rack.

This cooling process is crucial for the filling to set properly.

Though it might be tempting to cut the pie immediately, patience will make serving and slicing easier.

The pie can be made a few days in advance and is best served at room temperature or just slightly warm, accompanied by a scoop of vanilla bean ice cream for an extra treat.

Enjoy!