Prep Time 30 min
Cook Time 15 Min
Servings 12
Difficulty Moderate

Ingredients

  • Double Crust
  • 6 oz. cream cheese
  • 1/4 cup powdered sugar
  • 2 tbsps. milk
  • 1 (17 oz.) can dark sweet pitted cherries in syrup
  • 2 tbsps. sugar
  • 1 tbsp. cornstarch
  • 1/4 tsp. almond extract

Directions

  • Step 1

    HEAT oven to 425ºF.

  • Step 2

    PREPARE dough for double crust pie according to recipe directions. Divide in half. Roll each half to 1/8-inch thickness on a lightly floured surface. Cut six 4-inch circles from each half. Place circles over backs of inverted 2 3/4-inch muffin cups or small custard cups. Pinch together in several places so dough fits cups. Prick with fork.

  • Step 3

    BAKE 15 minutes or until brown. Cool on a rack, then carefully remove shells from cups.

  • Step 4

    BEAT cream cheese, powdered sugar and milk until smooth and creamy. Spoon into baked shells.

  • Step 5

    DRAIN cherries, reserving syrup. If needed, add water to make 1 cup liquid. Combine sugar and cornstarch in heavy saucepan. Gradually stir in cherry juice, blending until smooth. Cook and stir over medium heat until boiling. Cook and stir 5 minutes. Stir in extract and cherries. Cool.

  • Step 6

    SPOON cherry glaze over cheese filling. Refrigerate. Top with whipped cream just before serving.

Serving size
(1 tart)

  • Calories 290
  • Calories from Fat150g
  • Total Fat 17g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 240mg
  • Potassium 0mg
  • Total Carbohydrates 30g
  • Dietary Fiber 1g
  • Sugars 12g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet