Yield: 36 - 48 mini tarts
2 sticks (1 cup) unsalted butter, softened
6 oz. cream cheese, softened (I used light)
1/2 teaspoon salt
2 1/2 cups all purpose flour
Cream the butter, cream cheese and salt together. Mix in the flour. Allow crust dough to chill for at least 30 minutes.
Roll about a 1 inch ball of dough, place in the well of a mini muffin/cupcake pan and use a tart press (mine is from Pampered Chef) to press in the center of the dough ball to make the tart shell. Press a little harder than you think but don't create a hole in the bottom of the crust.
Add about one teaspoon of cherry pie filling to each tart - I could fit about two cherries with filling in each tart. Bake at 350* for about 20 minutes. The crust should be set and just barely light brown - any darker and the gorgeous crust will be dry. Allow the tarts to cool in the pan before removing. I plopped them in pretty little mini cupcake papers before serving.
Just take a look at the flaky crust and glossy red filling ... these are the perfect little two-bite tart bite to round out any meal! And they aren't too bad with coffee in the morning ... not that I would know from experience ;)
How about a few more pretty little desserts?