Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
22 mins
total:
42 mins
Servings:
12
Yield:
12 tarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°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.

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Tips

Tarts can be baked ahead, covered, and chilled in refrigerator for several days.

Nutrition Facts

432 calories; fat 14g; cholesterol 5mg; saturated fat 5g; carbohydrates 71g; insoluble fiber 2g; protein 1g; sodium 232mg.
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