Pick-up tarts to eat like cookies—they’re colorful and delicious
½c. butter or regular margarine
1 (3oz.) pkg. cream cheese
1 (1lb. 5oz.) can cherry pie filling
Mix flour, butter and cream cheese to make dough. Wrap in waxed paper and refrigerate at least 2 hours, or overnight. (If overnight, let stand at room temperature ½ hour before rolling.)
Roll to thickness and cut in 12 circles (about 2 ½") and 24 rings the same size, using doughnut cutter. Moisten edge of a circle with water and lay one ring on it. Moisten edge of ring and place second ring on top of it. Press edge of tart with a sharp fork. Repeat until all pastry is used.
Place on baking sheet and bake in very hot oven (450°) 7 minutes. Cool.
Fill tarts with prepared cherry pie filling. For added appeal, top each tart, just before serving, with 1 tsp. sweetened whipped cream.