Cherry Petal Tarts

Ingredients

Sour Cream Pastry
1 can (21 ounce) cherry fruit filling
Sweetened Whipped Cream

Preparation

Prepare Sour Cream Pastry; roll dough 1/8 inch thick; cut into small circles, using a floured 2 inch cutter. Place 1 circle in bottom of 8 ungreased muffin cups; place 5 circles, edges overlapping slightly, around side of each muffin cup. Press overlapping edges together well; prick dough several times with tines of a fork. Bake at 475 for 8 to 10 minutes, or until lightly browned. Cool; carefully remove from muffin cups. Fill each tart shell with about 1/4 cup of fruit filling (reserve about 1/4 cup for garnish); top with a mound of Sweetened Whipped Cream. Garnish with remaining fruit filling.

Yield: 8 servings

Notes:

Festive Cherry Petal Tarts can be adapted to almost any kind of pie filling. Use your imagination to find new and different ways of serving them.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.