Mini Cherry Tarts
1 (8 ounce) tube refrigerated crescent rolls
3 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 cup canned cherry pie filling
1/4 teaspoon almond extract
Heat oven to 375 degrees F. Grease miniature muffin cups.
Place crescent dough on a lightly floured surface; seal seams and perforations. Cut into 2-inch circles. Place in prepared muffing cups.
In a small bowl, beat cream cheese and confectioners' sugar until smooth.
Place about 1/2 teaspoon in each cup.
Combine pie filling and almond extract; place about 2 teaspoons in each cup.
Bake for 12 to 14 minutes or until edges are lightly browned.
Remove to wire racks to cool.
Yield: 2 dozen