Ingredients
12
12 servings
- •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)
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 456
- Carbohydrate: 52g
- Fat: 26g
- Fiber: 2g
- Protein: 4g
- Sugar: 28g
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