Prep Time::15 mins
Cook Time::35 mins
Additional Time::15 mins
Total Time:: 1 hr 5 mins
Servings::12
Yield::12 3-inch tarts
Ingredients
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1 (15 ounce) package refrigerated pie crust
2 eggs
2 cups brown sugar
2 tablespoons white vinegar
1 teaspoon vanilla extract
½ cup melted butter
¾ cup dried cherries
½ cup chopped walnuts
½ cup toffee baking bits (Optional)
Directions
Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.
Cook's Note:
This recipe makes 2 dozen 2-inch mini tarts. Cut pastry into 24 (2 1/2-inch) circles for mini tarts.