Easy Cherry Tarts
Refrigerated crescent rolls simplify preparation of these delightful cherry bites. I cut the dough into circles with a small juice glass.
Refrigerated crescent rolls simplify preparation of these delightful cherry bites. I cut the dough into circles with a small juice glass.
- Carbohydrate 18.4174175911484 g
- Cholesterol 7.98511567316667 mg
- Fat 5.02069500972675 g
- Fiber 0.24569777671976 g
- Protein 1.7489830055975 g
- Saturated Fat 2.03672139437502 g
- Serving Size 1 1 (50g)
- Sodium 215.014857800551 mg
- Sugar 18.1717198144287 g
- Trans Fat 0.543327682478982 g
- Calories 125 calories
Step-by-step
- Place crescent dough on a lightly floured surface; seal seams and perforations.
- Cut into 24 pieces; press onto the bottoms and up the sides of greased miniature muffin cups.
- In a small 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° for 12-14 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Refrigerate until serving.
Using laminated commercial dough requires strict attention to temperature; if the fat within the layers melts before hitting the oven, the structure will fail to expand into flaky strata. Because standard crescent dough contains dairy and gluten, adapting these pastries for specific diets involves distinct formulation challenges. For a gluten-free variation, substitute a commercial laminated gluten-free puff pastry sheet, though you must handle the alternative dough while thoroughly chilled to prevent it from crumbling. Dairy-free adjustments require replacing the cream cheese with a plant-based equivalent that possesses a similarly high fat content, ensuring the filling maintains density during baking without releasing excess moisture. Common errors usually stem from failing to seal the dough perforations completely, which allows the sweetened cream cheese and canned cherry filling to leak into the miniature muffin cups and burn against the metal surface. Seal every seam firmly by pressing the edges together on a lightly floured surface before cutting the dough into twenty-four uniform pieces. When filling the cups, avoid overfilling past the rim; excess fruit weight will drag down the rising dough walls and create dense, soggy bottoms rather than crisp pastry shells. Monitor the baking process closely at 375 degrees Fahrenheit, watching for edges that turn a distinct golden brown between the twelve and fourteen minute mark. Cool the pastries completely on wire racks before transferring them to the refrigerator, as trapping steam inside a sealed storage container will soften the crust immediately.
