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Queen of Heart Tarts

Makes: 12 servings
Serving size: 1 tart Yield: 12 tarts
Prep 20 mins Bake 375°F 22 mins
Queen of Heart Tarts
  • 1 21  ounce can  cherry pie filling
  • 1  cup  dried cranberries
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  almond extract
  • 1 15  ounce package  rolled refrigerated unbaked pie crust (2 crusts)
  •  Nonstick cooking spray
  •  Milk
  •  Coarse sugar

1. Preheat oven to 375 degrees F. Combine pie filling, dried cranberries, vanilla, and almond extract. Unroll pie crusts. Cut twelve 2-3/4-inch rounds out of one of the pie crusts. Press into a tassie pan sprayed with nonstick cooking spray. Fill with some of the cherry filling. Brush edges of pastry with milk. Cut twelve 2-1/4-inch rounds out of the other pie crust. Cut a 1/2-inch heart out of the center of each round. Place rounds over filling and press edges of the pastries together. Flute edge, if desired. Brush with milk; sprinkle with coarse sugar. Bake for 18 to 20 minutes or until fruit mixture is bubbly and stars are golden brown.

From the Test Kitchen
  • Tarts can be baked ahead, covered, and chilled in refrigerator for several days.
Nutrition Facts (Queen of Heart Tarts)
  • Servings Per Recipe 12,
  • cal. (kcal) 432,
  • Fat, total (g) 14,
  • chol. (mg) 5,
  • sat. fat (g) 5,
  • carb. (g) 71,
  • fiber (g) 2,
  • pro. (g) 1,
  • sodium (mg) 232,
  • Percent Daily Values are based on a 2,000 calorie diet

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