Cherry Tart Pops Recipes

CHERRY TART POPS

Cherry Tart Pops image

These cherry mini toaster tarts are much better than the store-bought version. You can make them as pops or make them regular-sized. The kids love these!

Provided by Cheri

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 3h45m

Yield 18

Number Of Ingredients 11

Ingredients

12 wooden pop sticks
1 cup pitted tart red cherries, chopped
3 tablespoons white sugar
2 tablespoons cornstarch
2 tablespoons water
½ teaspoon almond extract
1 (15 ounce) package prepared pie crusts
½ cup confectioners' sugar
1 tablespoon milk, or as needed
¼ teaspoon vanilla extract
1 teaspoon multicolored candy sprinkles

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Soak wooden pop sticks in water.
Place the cherries into a saucepan, and stir in white sugar, cornstarch, water, and almond extract. Stirring constantly, bring the mixture to a boil over medium heat, and cook until thick, about 2 minutes. Remove from heat and let cool.
On a floured surface, unroll the pie crusts, and roll each crust out to an 11-inch circle. Cut each crust into 18 rectangles about 1 1/2-inch by 2 inches.
Place 18 squares onto the prepared baking sheet about 1 inch apart, and place a wooden pop stick onto each square so that about 1 inch of the stick is on the dough rectangle. Spoon about 1 teaspoon of the cherry filling into center of each dough rectangle. Top each tart with a second rectangle of dough, and crimp the edges of the little tarts with a fork. Press dough around stick to help hold the stick in place.
Bake in the preheated oven until the tarts are lightly browned at the edges, 10 to 12 minutes. Allow to cool.
Make the glaze by stirring confectioners' sugar with milk and vanilla extract until smooth and pourable (not thin). Spread a coating of glaze over each tart, and sprinkle the tarts with candy sprinkles. Allow the glaze to set for several hours before serving.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 17.8 g, Cholesterol 0.1 mg, Fat 7.3 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 113 mg, Sugar 6.9 g

CHOCOLATE COVERED CHERRY POPS

Chocolate Covered Cherry Pops image

Cherries covered with chocolate for beautiful pops - a mouth-watering dessert made with Betty Crocker® vanilla cake mix and frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h45m

Yield 28

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
28 maraschino cherries, stems removed
1 package (16 oz) chocolate-flavored candy coating, chopped
28 paper lollipop sticks
1 large block white plastic foam
2 tablespoons Betty Crocker™ Decorating Decors red sugar crystals

Steps:

Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 28 (1 1/2-inch) balls, placing cherry in center of each and covering cherry completely. Place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle cake ball with sugar crystals. Let stand until set.

Nutrition Facts : Calories 224, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 138 mg

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