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


  1. Heat oven to 375 degrees F. Grease miniature muffin cups.
  2. Place crescent dough on a lightly floured surface; seal seams and perforations. Cut into 2-inch circles. Place in prepared muffin cups.
  3. In a small bowl, beat cream cheese and confectioners' sugar until smooth.
  4. Place about 1/2 teaspoon in each cup.
  5. Combine pie filling and almond extract; place about 2 teaspoons in each cup.
  6. Bake for 12 to 14 minutes or until edges are lightly browned.
  7. Remove to wire racks to cool.
  8. Refrigerate.

Yield: 2 dozen

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