| SWEET CHERRY TARTS |
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Makes 12 tartsCrisco pastry for a double-crust pie Filling: 2 package (3 ounces) cream cheese 1/4 cup confectioners' sugar 2 tablespoons milk Glaze: 1 can (17 ounces) dark sweet pitted cherries in syrup 2 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon almond extract Preheat oven to 425ºF. Divide pastry in half. Roll each half to 1/8-inch thickness on a lightly floured surface. Cut six 4-inch circles from each. Place pastry circles over backs of inverted 2-3/4-inch muffin cups or small custard cups. Pinch together in several places so pastry fits cups. Prick with fork. Bake at 425ºF for 15 minutes or until brown. Cool on a rack, then carefully remove shells from cups. For Filling, beat all ingredients until smooth and creamy. Spoon into the baked shells. For Glaze, drain cherries, reserving syrup. If needed, add water to make 1 cup liquid. Combine sugar and cornstarch in a heavy saucepan. Gradually stir in cherry juice, blending until smooth. Cook and stir over medium heat until glaze comes to boiling. Cook and stir for 5 minutes; remove from heat. Stir in extract and cherries; cool. Spoon cherry glaze into cheese-filled tart shells. Chill. Top with whipped cream. |
