These cherry mini toaster tarts are much better than the store-bought version. You can make them as pops or make them regular-sized. The kids love these!
Ingredients
- wooden pop sticks: 12 piece
- pitted tart red cherries: 1 cup (chopped)
- white sugar: 3 Tbsp
- cornstarch: 2 Tbsp
- water: 2 Tbsp
- almond extract: 0.5 tsp
- prepared pie crusts: 1 pack (15 ounce pack)
- confectioners' sugar: 0.5 cup
- milk: 1 Tbsp (or as needed)
- vanilla extract: 0.25 tsp
- multicolored candy sprinkles: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Soak wooden pop sticks in water.
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Place the cherries into a saucepan, and stir in white sugar, cornstarch, water, and almond extract. Stirring constantly, bring the mixture to a boil over medium heat, and cook until thick, about 2 minutes. Remove from heat and let cool.
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On a floured surface, unroll the pie crusts, and roll each crust out to an 11-inch circle. Cut each crust into 18 rectangles about 1 1/2-inch by 2 inches.
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Place 18 squares onto the prepared baking sheet about 1 inch apart, and place a wooden pop stick onto each square so that about 1 inch of the stick is on the dough rectangle. Spoon about 1 teaspoon of the cherry filling into center of each dough rectangle. Top each tart with a second rectangle of dough, and crimp the edges of the little tarts with a fork. Press dough around stick to help hold the stick in place.
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Bake in the preheated oven until the tarts are lightly browned at the edges, 10 to 12 minutes. Allow to cool.
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Make the glaze by stirring confectioners' sugar with milk and vanilla extract until smooth and pourable (not thin). Spread a coating of glaze over each tart, and sprinkle the tarts with candy sprinkles. Allow the glaze to set for several hours before serving.
