3d pan white

Recipe: Elegant Cherry Cups



Lovely cherries in a luscious filling are nestled in little cups made easily with unroll-and-fill pie crust in muffin cups.





1 box (15 oz) Elegant Cherry Cups, softened as directed on box

1 teaspoon sugar

1/3 cup chopped white chocolate baking bar


1 carton (7 oz) crème fraîche (about 1 cup)

1 cup cherry pie filling

1 tablespoon kirsch or maraschino cherry juice

3 tablespoons chopped white chocolate baking bar




1.Heat oven to 450°F. Unroll pie crusts on work surface. Sprinkle crusts with sugar; press in lightly. Cut 16 rounds from crusts with 3 3/8- to 3 1/2-inch round cookie cutter. Press sugared side up in bottoms and up sides of 16 regular-size muffin cups, without going to top edge of cups. Prick each crust generously with fork.


2.Bake 6 to 8 minutes or until lightly browned. Sprinkle 1 teaspoon chopped white chocolate in each cup; cool 10 minutes. Remove tart shells from muffin cups. Place shells on serving platter.


3.To serve, drop about 1 tablespoon crème fraîche into each shell. In small bowl, mix pie filling with kirsch; top each with cherry mixture. Sprinkle about 1/2 teaspoon chopped white chocolate on filling of each.


High Altitude (3500-6500 ft): No change.

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Taken on November 1, 2007