Prep Time 30m
Cook Time 15m
Ready Time 120m
Yield 12 tarts

  • Double Crust Classic Crisco® Pie Crust
  • 6 ounces cream cheese
  • 1/4 cup powdered sugar
  • 2 tablespoons milk
  • 1 (17 oz.) can dark sweet pitted cherries in syrup
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon almond extract
Preparation Directions
  • Step 1Heat oven to 425ºF.
  • Step 2Prepare 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 3Bake 15 minutes or until brown. Cool on a rack, then carefully remove shells from cups.
  • Step 4Beat cream cheese, powdered sugar and milk until smooth and creamy. Spoon into baked shells.
  • Step 5Drain 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 6Spoon cherry glaze over cheese filling. Refrigerate. Top with whipped cream just before serving.
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