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Elegant Cherry Cups

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

Prep Time:
30 Min
Total Time:
50 Min
Makes:
16 servings
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INGREDIENTS
Cups
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1teaspoon sugar
1/3cup chopped white chocolate baking bar
Filling
1carton (7 oz) crème fraîche (about 1 cup)
1cup cherry pie filling
1tablespoon kirsch or maraschino cherry juice
3tablespoons chopped white chocolate baking bar
DIRECTIONS
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.
High Altitude (3500-6500 ft):

No change.

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