Easy Mini Cherry Tart Recipe
1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1 cup canned cherry pie filling
1/4 teaspoon almond extract
Place crescent dough on a lightly floured surface; seal seams and perforations. Cut into 2-in. circles. Place in greased miniature muffin cups. In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Place about 1/2 teaspoon in each cup. Combine pie filling and extract; place about 2 teaspoons in each cup.
Bake at 375 degrees for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Refrigerate until ready to serve.
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