If you’re looking for a dessert that’s easy and tasty, try these mini cherry tarts. Most of my desserts are baked from scratch, but every now and then I’m willing to compromise if it tastes good. A big plus to this recipe is that it only calls for four ingredients. How simple is that?
These mini cherry tarts were part of our Thanksgiving dessert choices and they were a big hit. Because they are small, some of us ate the mini tart and another dessert as well. We had banana pudding trifle, red velvet cake and mini cherry tarts. Some of us didn’t like banana pudding, some didn’t like cake, some didn’t like cherries – so we had something for everyone.
So, break out your muffin tin, cookie cutter and get to baking.
- 1 can cherry pie filling (21 oz.)
- 2 tablespoons brown sugar
- 1/2 teaspoon almond extract
- 1 box refrigerated pie crusts
- Preheat oven to 425 degrees
- Combine pie filling, almond extract and brown sugar. Stir gently until all ingredients are mixed.
- Soften pie crusts according to package directions. Unroll pie crust and with a 3 1/2 or 4 inch round cutter, cut six rounds from each crust.
- Pat rounds into 12 un-greased muffin cups.
- Fill each round with about two tablespoons of pie filling
- Bake 14-18 minutes until filling is bubbly and pie edges are browned
Note – Filling can be made ahead and refrigerated.
Recipe adapted from Pillsbury.