Cherry Cream Cheese Tarts
Makes 24 tiny tarts.
1 (3 ounce) package cream cheese, softened
1 stick (1/2 cup) butter, softened
1 cup flour
1 (21 ounce) can cherry pie filling
In a mixing bowl, blend cream cheese and butter until smooth. Stir in flour until just blended. Chill, covered for one hour in the refrigerator.
Shape dough into 24 1-inch balls. Press into ungreased mini muffin cups to make a shallow shell. Spoon 1 tablespoon pie filling into each center.
Bake at 325 degrees F for 20 to 25 minutes.
Remove tarts from muffin cups when they reach room temperature.