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    Home » Recipe » Dessert » Mom's Mini Cherry Tarts

    Mom's Mini Cherry Tarts

    Published Jul 3, 2017 · Updated Jan 21, 2021 by Ginnie · 36 Comments

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    Treat yourself to these yummy Mini Cherry Tarts ... a simple recipe straight from my mother's cookbook!

    Mini Cherry Tarts recipe ... a delicious + easy dessert with only 4 ingredients! Make these mini cherry pies in muffin tins fast. These cherry tartlets feature a quick cream cheese crust and simple filling. These easy cherry tarts are a recipe your whole family will love! | Hello Little Home

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Do you have any recipes that bring you straight back to childhood?

    These Mini Cherry Tarts are one of those recipes for me. My mom was a wonderful cook, and she made these easy cherry tarts all the time. And as my sister reminisced recently, our little family of four could eat a pan in one night!

    It had been years since I'd had a bite of these Mini Cherry Tarts, so I was excited when my sister sent me the recipe. The tarts tasted exactly how I remembered, and I knew that I had to share the recipe with you!

    Mini Cherry Tarts recipe ... a delicious + easy dessert with only 4 ingredients! Make these mini cherry pies in muffin tins fast. These cherry tartlets feature a quick cream cheese crust and simple filling. These easy cherry tarts are a recipe your whole family will love! | Hello Little Home

    Apart from their fantastic taste, the best thing about these Mini Cherry Tarts is how simple they are to make. Don't let the petite size of these easy cherry tarts fool you, but the recipe is really simple.

    These tasty treats are basically mini cherry pies in muffin tins, but better! I love a good pie crust, so I think what makes this recipe unique is the easy cream cheese crust. You only need three ingredients to make it, and it's so delicious!

    And since this easy cherry tart recipe uses pie filling, it comes together fast! Less time cooking and more time eating is always a winner in my book!

    * This recipe is also available as Web Story 👉  "Cherry Tarts". *

    Mini Cherry Tarts recipe ... a delicious + easy dessert with only 4 ingredients! Make these mini cherry pies in muffin tins fast. These cherry tartlets feature a quick cream cheese crust and simple filling. These easy cherry tarts are a recipe your whole family will love! | Hello Little Home

    How to Make Mini Cherry Tarts

    Like I mentioned, these easy cherry tarts were one of my mom's (and our whole family's) favorite recipes. I know she loved these treats because of how fast and delicious they are, and I know you're going to love this recipe, too!

    You really only need four simple ingredients to make these cherry tarts with cream cheese crust ... pretty awesome, right? You'll start by combining cream cheese, butter, and flour to make that delicious crust.

    I like to use unsalted butter in my cooking, so I added a generous pinch of salt, too. If you use salted butter, you can skip the salt.

    Once the crust ingredients are combined, you'll separate the dough into 12 equal pieces, then press it into a muffin tin. The dough is fairly rich, so if you use a nonstick muffin pan, you can probably skip the nonstick spray, but I added some just in case.

    Mini Cherry Tarts recipe ... a delicious + easy dessert with only 4 ingredients! Make these mini cherry pies in muffin tins fast. These cherry tartlets feature a quick cream cheese crust and simple filling. These easy cherry tarts are a recipe your whole family will love! | Hello Little Home

    After the dough is pressed into the muffin tins, it's simply a matter of adding the cherry pie filling to the crust. Look for a high quality filling without a lot of crazy ingredients.

    You could definitely experiment with different flavors of pie filling, too. My mom always used cherry, but I think I'll try blueberry filling next time.

    These mini cherry pies only take about 12 to 15 minutes to cook in a hot oven ... almost instant gratification. If you can resist, let them cool a bit before you dig in!

    These yummy cherry tarts are great on their own, but they're even better topped with a generous serving of whipped cream. Then, just try to stop at one!

    Mini Cherry Tarts recipe ... a delicious + easy dessert with only 4 ingredients! Make these mini cherry pies in muffin tins fast. These cherry tartlets feature a quick cream cheese crust and simple filling. These easy cherry tarts are a recipe your whole family will love! | Hello Little Home
    Print Recipe SaveSaved!
    4.87 from 22 votes

    Mini Cherry Tarts

    Treat yourself to these delicious Mini Cherry Tarts ... one of my family's favorite recipes!
    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Total Time35 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 12 tarts
    Calories: 187kcal
    Author: Ginnie

    Ingredients

    • 8 tbsp unsalted butter
    • 3 oz cream cheese, at room temperature
    • 1 cup flour
    • pinch salt
    • nonstick cooking spray
    • 1 (20-oz) can cherry pie filling
    • whipped cream, for serving

    Instructions

    • Preheat oven to 450 degrees.
    • Mix together butter, cream cheese, flour, and salt until it comes together in a ball.
    • Divide dough in half. Then, divide each half into half again. You should have 4 pieces of dough. Divide each of these pieces into thirds so you have 12 pieces of dough.
    • Spray a muffin pan with nonstick spray, then place a dough ball in each muffin tin.
    • Press the dough into the bottom and up the sides of each muffin tin.
    • Divide cherry pie filling evenly between crusts.
    • Bake tarts for 12 to 15 minutes, or until crust is golden brown.
    • Let tarts cool, then served topped with whipped cream. Enjoy!

    Nutrition

    Calories: 187kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

    Mini Cherry Tarts recipe ... a delicious + easy dessert with only 4 ingredients! Make these mini cherry pies in muffin tins fast. These cherry tartlets feature a quick cream cheese crust and simple filling. These easy cherry tarts are a recipe your whole family will love! | Hello Little Home

    Don't these Mini Cherry Tarts look tasty?

    I know you're going to love them just as much as my family does!

    Mini Cherry Tarts recipe ... a delicious + easy dessert with only 4 ingredients! Make these mini cherry pies in muffin tins fast. These cherry tartlets feature a quick cream cheese crust and simple filling. These easy cherry tarts are a recipe your whole family will love! | Hello Little Home

    Are you looking for a delicious summer dinner idea?

    Try serving these Mini Cherry Tarts with my Southwest Black Bean Veggie Burgers and Greek Coleslaw with Feta and Lemon like I did.

    Everything was so delicious together, and I know I'll be enjoying this meal again soon!

    Southwest Black Bean Veggie Burger Recipe! These homemade black bean burgers are easy to make, filled with flavorful, healthy ingredients, and topped with spicy pepper jack cheese and roasted green chilies! Your whole family is going to love this simple vegetarian bean burger recipe! | Hello Little Home

    What is your favorite family recipes?

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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    36 Comments
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    Kathie
    8 days ago

    5 stars
    I’ve made cream cheese pastry many times, so I was very comfortable with it, and knew how it would taste, and yes, loved it! Had a jar of Cracker Barrel’s cherry cobbler filling in my pantry and used that. Came out GREAT! Will definitely make it again. I used regular size muffin pan and it did take 5 minutes longer than the recipe states...could be my oven.
    I’ve used this pastry recipe in the past to make mini cheesecake...also wonderful! lol

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    Author
    Ginnie
    5 days ago
    Reply to  Kathie

    Hi Katie! I'm so glad you enjoyed the tarts. Love the idea of using it for cheesecake ... yum! I also have a pumpkin tarts recipe coming out this fall that will use the same pastry 🙂

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    Jennifer
    3 months ago

    Is the butter used right from Fridge? Not room temperature?

    0
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    Author
    Ginnie
    3 months ago
    Reply to  Jennifer

    Hi, Jennifer! You can let it soften a bit with the cream cheese, just don't let it get too soft. Hope you enjoy the tarts 🙂

    0
    Reply
    Matthew
    6 months ago

    I don't know why everyone is naggin' on these tarts like they're garbage, they turned out great for me. I followed the recipe to a T save for adding a couple table spoons of sugar to sweeten it a touch. It had 0 effect on the final pastry's structural integrity. Had some Jarred cherries and peaches from last year, decided to go with tarts and this recipe is great, I love the touch of cream cheese in it, brightens it up nicely~ I doubled the recipe and was able to comfortably make 24(12 Cherry, 12 Peach), Doing standard recipe amount… Read more »

    photo_1_2023-03-18_21-14-55.jpg
    Last edited 6 months ago by Matthew
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    Author
    Ginnie
    5 months ago
    Reply to  Matthew

    So glad you enjoyed the recipe, Matthew! Looks like they turned out great 🙂

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    Julia MacCharles
    11 months ago

    I made this recipe for one of my desserts at Thanksgiving. I’ve made alot of cream cheese pastry and was sorely disappointed in this one. I could only make 7 tarts and even with just 7 the crust was too thin to hold a cherry filling. I couldn’t even bring the crust up to the top of the muffin cup. I don’t like the taste of the crust either. The only variance was I used salted butter and did not add salt. I agree totally with Christine McGardell. You and/or your team should revisit recipe.

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    Author
    Ginnie
    11 months ago
    Reply to  Julia MacCharles

    Hi, Julia! I'm sorry the tarts didn't turn out for you. This is a family recipe, and I've made it more times than I can count. The crust is very thin when you put in the pan, but it puffs up a bit while baking and should be thick / firm enough to hold the filling when baked. I recommend dividing up the dough before adding it to the pan, otherwise you may use too much and not have enough for all the tarts. The other thing that may have been an issue is your muffin pan. Many pans have… Read more »

    1
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    Camala Stringer
    1 year ago

    Can these be frozen after baking?

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    Author
    Ginnie
    1 year ago
    Reply to  Camala Stringer

    Hi, Camala! I've never frozen them before, but I think it should be fine. Let me know how it turns out if you try it! 🙂

    0
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    Hanan
    1 year ago

    5 stars
    These were absolutely wonderful! My first time making tarts and they were unbelievably easy. I love that beautiful crust, and now I want to use it for other fillings. Thank you for sharing your family recipe with mine, Ginnie :).

    1
    Reply
    Author
    Ginnie
    1 year ago
    Reply to  Hanan

    You're welcome, Hanan! It will definitely work with other fillings, too. So glad you enjoyed the recipe 🙂

    1
    Reply
    Matthew Burford
    3 years ago

    4 stars
    These came out very well. I was skeptical in mixing the dough when it came out very tacky and was concerned I did not have enough flour. But I made no changes and it came out flaky and golden brown. This is definitely more tart than sweet. To get mine out of the muffin tin, I used a silicone spatula with a flexible tip.

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    Author
    Ginnie
    3 years ago
    Reply to  Matthew Burford

    Hi, Matthew! I'm so glad you enjoyed the recipe and that it turned out well for you. It's definitely a unique kind of pastry. Thanks for sharing your tips!

    0
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    Warren Urda
    3 years ago

    How would you make your own sour cherry filling from fresh sour cherries?

    0
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    Author
    Ginnie
    3 years ago
    Reply to  Warren Urda

    Hi, Warren! I've only made this with canned cherries, however it should work with a homemade filling. Check out this recipe (https://www.mybakingaddiction.com/homemade-cherry-pie-filling-recipe/) and note the special instructions for sour cherries. Let me know if you try it, I'd love to hear how it turns out. 🙂

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    christine mccardell
    3 years ago

    These tarts are horrible. The pastry did not hold. Maybe they should have been made in a mini muffin pan as someone else inquired. Never make these again. Also, the pastry could have used some sugar

    -3
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  christine mccardell

    Hi, Christine. This is one of my family's favorite recipes, so I'm sorry to hear that you didn't enjoy the tarts. I've made this recipe countless times, and I'm happy to help you troubleshoot it if you'd like to try again. Did you prepare the recipe exactly as written without substitutions? To answer your questions in this comment and your other comments, yes, you do want to use a regular size muffin pan. I've never made it in a mini muffin pan, although you could try it (just keep in mind that the recipe proportions of crust to filling will… Read more »

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    Ginnie Wempe
    3 years ago

    Should I use the mini muffin tins or regular size muffin tins?

    1
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Ginnie Wempe

    Hi, Ginnie! You should use a regular muffin tin. Hope you enjoy the recipe!

    0
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    Carrie
    3 years ago

    Do you need to keep refrigerated them if not serving for several hours ? How long can they be out of refrigerator?

    0
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    Author
    Ginnie
    3 years ago
    Reply to  Carrie

    Hi, Carrie! It should be fine if you leave the tarts out for the afternoon for a few hours. Hope you enjoy the recipe!

    0
    Reply
    Judy Freeman
    3 years ago

    Are you placing tray in middle of oven or bottom rack

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Judy Freeman

    Hi, Judy! You want to place the tray in the middle of the oven. Hope you enjoy the tarts!

    0
    Reply
    Ginger
    3 years ago

    5 stars
    I made these tonight! I’ve never been a big fan of cherry stuff but these were so good! Already put another can of filling on my shopping list!

    0
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    Author
    Ginnie
    3 years ago
    Reply to  Ginger

    I'm so glad you loved the recipe, Ginger! They are definitely addictive 🙂

    0
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    Linda
    4 years ago

    4 stars
    I made the tarts! Loved them! Easy to make. I wasn't sure if I could get them out of the tin without breaking them. I did! I will definitely make them again!

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Linda

    I'm so glad you enjoyed the tarts, Linda! 🙂

    0
    Reply
    Beringaria’s
    4 years ago

    Can you tell me how long these would keep if made in advance?

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Beringaria’s

    They should keep 3 to 4 days refrigerated. Hope you enjoy the tarts!

    1
    Reply
    Natalie
    4 years ago

    5 stars
    Thanks for the reply, I must have been tired, oops! I remade them and they came out so yummy! Thank you!

    1
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Natalie

    I'm so glad they turned out on the second try, Natalie! I think we've all made those kinds of mistakes ... ha ha 😉

    0
    Reply
    Jesse
    4 years ago

    5 stars
    Very. Simple to make and delicious

    0
    Reply
    Kristin
    4 years ago

    5 stars
    Excellent tarts! Recipe is easy to follow!

    0
    Reply
    Natalie
    4 years ago

    Attempted to make these but they never set up in the oven, were just a greasy mess.is the ingredients list correct? 8 oz (2 sticks) of butter with only 1 cup flour?

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Natalie

    Hi, Natalie! Thank you for attempting the recipe .... I can see why it didn't turn out. The recipe calls for 8 tablespoons butter (not 8 ounces), so you've accidentally doubled the butter. If you try it again with only 1 stick of butter, not 2, it should turn out. Let me know how it goes! 🙂

    3
    Reply

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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