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Cherry Cheesecake Tarts
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1 package (10 ounces) frozen puff pastry shells
2 packages (3 ounces each) cream cheese, softened
1/4 cup confectioners' sugar
1/2 teaspoon almond extract
1 can (21 ounces) cherry pie filling
Additional confectioners' sugar
Bake pastry shells according to package directions. In a small mixing bowl, beat
cream cheese, sugar and extract. With a fork, carefully remove the circular top
of each baked shell and set aside. Remove any soft layers of pastry inside shells
and discard. Spoon the cream cheese filling into shells; place on a baking
sheet. Bake at 400° for 5 minutes. Cool for 1 hour. Refrigerate until
serving. Just before serving, spoon pie filling into shells. Top with reserved
pastry circles. Dust with confectioners' sugar. Refrigerate leftovers.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |