RUBY RED TARTS
Makes 96 servings
5+1 frozen, sweetened tart cherries 10 pounds
Granulated sugar 2 pounds
Corn starch 7 ounces
Salt 1 teaspoon
Edibowls® 96 (3-inch)
Rich's On Top® Topping 32 ounces 2 bags
Thaw cherries and measure out 10 pounds of cherries.
Drain them saving the juice. If necessary, add water to bring total liquid to 1-1/2 quarts. Heat to boiling.
Combine sugar, corn starch and salt; mix well. Add to hot juice, stirring with a wire whisk.
Remove from heat.
Stir in drained cherries.
Scoop 2 ounces of filling into each Edibowl.
Bake in a 325-degree oven 15 minutes, or until bubbly.
Let cool.
Garnish each tart with 1/4 ounce dollop of On Top topping.
Tarts will hold for about 2 hours.
To prepare with canned tart cherries: Use 2 (No. 10) cans of cherries.
Drain cherries, saving the juice. Proceed with recipe as above.
Recipe courtesy of the Cherry Marketing Institute
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