I cheated on this dessert. There's no excuse for this. I was looking for tomato sauce. Instead, I found my weakness. Sitting there, on the top shelf of the lazy susan, staring at me.
|My nemesis...my love..|
Cherry pie filling.
I brought it out onto the counter. I stared at it. You will not beat me, processed fake pie filling! I will not use you! I will not give in to your pretend sweetness!
But if The Pampered Chef says it's OK, well then, that's a different story.
|The cherry temptress...|
A different, delicious, "maybe just one more" kind of story.
Cherry Apple Tarts
(adapted from The Pampered Chef)
1 box refrigerated pie crust
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/3 cup cold butter
1 large Granny Smith apple, sliced
1 can cherry pie filling
Let pie crust stand for 15 minutes, until malleable. (I made miniature tarts, but you can make a whole pie instead, or really any shape you want.) In a medium bowl, combine the flour, brown sugar and cinnamon. Cut in the butter until the mixture is crumbly. Roll out the pie crust and cut into 4 inch circles. Grease a cupcake pan with cooking spray and place each circle into a cupcake cavity.
Line the bottom of each tart with apple slices, top with a 1/4 cup cherry pie filling. Top with heaping tablespoon of flour mixture. Bake at 400 for 25-28 minutes. Eat warm.