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Mini Cherry Tarts

1 (8 ounce) tube refrigerated crescent rolls
3 ounces cream cheese, softened
1/4 cup confectioners` sugar
1 cup canned cherry pie filling
1/4 teaspoon almond extractPreheat oven to 375 degrees F. Grease miniature muffin cups.Place crescent dough on a lightly floured surface; seal seams and perforations. Cut into 2-inch circles. Place in prepared muffing cups.In a small bowl, beat cream cheese and confectioners` sugar until smooth. Place about 1/2 teaspoon in each cup.Combine pie filling and almond extract; place about 2 teaspoons in each cup.Bake for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Refrigerate.Yield: 2 dozen


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