Tasty Recipes: Cherry Tart Pops

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Cherry Tart Pops

"These cherry mini toaster tarts are much better than the store-bought version. You can make them as pops or make them regular-sized. The kids love these!"

Ingredients :

• 12 wooden pop sticks
• 1 cup pitted tart red cherries, chopped
• 3 tablespoons white sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/2 teaspoon almond extract
• 1 (15 ounce) package prepared pie crusts
• 1/2 cup confectioners' sugar
• 1 tablespoon milk, or as needed
• 1/4 teaspoon vanilla extract
• 1 teaspoon multicolored candy sprinkles

Instructions :

Prep : 30M	Cook : 18M	Ready in : 3H45M

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Soak wooden pop sticks in water.
• Place the cherries into a saucepan, and stir in white sugar, cornstarch, water, and almond extract. Stirring constantly, bring the mixture to a boil over medium heat, and cook until thick, about 2 minutes. Remove from heat and let cool.
• On a floured surface, unroll the pie crusts, and roll each crust out to an 11-inch circle. Cut each crust into 18 rectangles about 1 1/2-inch by 2 inches.
• Place 18 squares onto the prepared baking sheet about 1 inch apart, and place a wooden pop stick onto each square so that about 1 inch of the stick is on the dough rectangle. Spoon about 1 teaspoon of the cherry filling into center of each dough rectangle. Top each tart with a second rectangle of dough, and crimp the edges of the little tarts with a fork. Press dough around stick to help hold the stick in place.
• Bake in the preheated oven until the tarts are lightly browned at the edges, 10 to 12 minutes. Allow to cool.
• Make the glaze by stirring confectioners' sugar with milk and vanilla extract until smooth and pourable (not thin). Spread a coating of glaze over each tart, and sprinkle the tarts with candy sprinkles. Allow the glaze to set for several hours before serving.

Notes :

• Use a ruler to measure the mini pop rectangles, and mark the dough with a butter knife before cutting. If you prefer, make regular tarts by cutting pastry into 2x3-inch rectangles; omit sticks.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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