Cottage Cherry Tarts

PREP TIME: 10 min

COOK TIME: 14 min

YIELD: 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 oz.) 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.

Rated 3.3 out of 5 by 3 reviewers.

Rated 4 out of 5 by whampton49 Easy recipe I liked this recipe. I put the cottage cheese thru a strainer to make it smoother and added a tsp of butter flavor. Sprinkled top with turbinado sugar. February 5, 2013

Rated 4 out of 5 by Cookiecutter Good Basics This is a great basic idea of a recipe. I made a couple of changes to fit my tastes and sensibilities. Instead of cottage cheese, I used ricotta. It still has a mild flavor, but is smoother than cottage cheese (although the recipe name might need to be changed if you do this). I also added a little cream cheese in the middle. It gives a nice flavor. I couldn't find the tart cherry preserves, so used regular cherry. Still tasted good. I am going to have to try with other flavors. I will be making these again. December 19, 2012

Rated 2 out of 5 by JudyGG We did not like these at all. The pastry part of this tart was tasteless. The butter flavored shortening did nothing to enhance the flavor and the small curd cottage cheese was difficult to incorporate into the dough leaving blobs of cottage cheese curds throughout the dough. While the dough rolled out easy enough these blobs of cottage cheese made for mis- shaped squares and difficulties in pinching the dough corners closed. Mis-shaped tarts would be no problem if they tasted good but that artificial butter flavor presented a nearly tasteless pastry. The only saving factor was the Smuckers Orchards Finest. December 15, 2012

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