Cherry tarts

Yield: 6 Servings

Ingredients:

1 No. 2 can (2 1/2 cups) tart -red Pitted cherries
1/2 c Sugar
2 tb Cornstarch
3 Or 4 drops almond extract
6 Drops red food coloring
4 Baked pastry shells

Instructions:

Drain cherries; add water to cherry liquid to make 1 cup. Combine sugar and cornstarch; slowly stir in liquid. Cook stirring constantly till thick. Add almond extract and food coloring. Cool to lukewarm. Spoon cherries into tarts and pour the cornstarch mixture over chill. Trim tops with baked pastry star cutouts. Add vanilla. Stir in confectioners' sugar till frosting is of consistency to pour. These tart shells are fixed in a twinkling! Roll pastry 1/8 inch. Cut in rounds and fit over little star molds trim edges and prick as shown. Place on cooky sheet and bake in very hot oven (450ø) 10 minutes or till golden brown. Cool shells; spoon in cherry Filling.