Ingredients

• 1 package refrigerated pie crusts , 14.1 ounce
• 1 pound cherries , pitted
• 2 tablespoons minute tapioca
• 0.33 cups sugar
• 0.5 teaspoons almond extract
• 1 pinch salt
• 0.5 cups whipped cream , optional
• chocolate as needed for garnish , optional

Instructions

1. 1 Gather all ingredients.
2. 2 Place pie crusts on a lightly floured surface and roll out each crust with a rolling pin, so it is large enough to cut three 5 to 5-1/2-inch circles, for a total of 6 tart crusts.
3. 3 Fit each dough circle into a 4-inch removable-bottom tart pan. Press the dough against the sides of the pans, and prick the bottom with a fork to prevent bubbling. Remove any excess dough by running the rolling pin across the top of each pan.
4. 4 Refrigerate tart crusts until well chilled, about 45 minutes, keeping them refrigerated until ready to use.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, combine cherries, tapioca, sugar, almond extract, and salt.
6. 6 Remove the pans from the fridge and distribute cherry mixture evenly among the tart pans. Place the pans on a baking sheet.
7. 7 Bake in the preheated oven until cherries are soft and crust is golden brown, 25 to 30 minutes.

Nutrition per serving