Cherry Tarts

Yield: 6 servings

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

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.