Cherry Tartlets

Source: Jan Taylor

1 (21 ounce) can cherry pie filling
1 teaspoon grated lemon rind
1 (15 ounce) refrigerated piecrust
1 teaspoon granulated sugar
1/4 cup confectioners' sugar
1 teaspoon milk

Preheat oven to 425 degrees F.

Combine pie filling and lemon rind in a medium bowl; mix well.

Place piecrust on a lightly floured surface. Cut piecrust into quarters. Shape each quarter into a ball. Roll each to a 7-inch round. Place on an ungreased baking sheet.

Place 1/2 cup filling in center of each round. Fold edge of crust over filling; pleating so crust lies flat and leaving about 1 inch of filling showing in center. Moisten undersides of crust folds with water; press folds gently to hold. Sprinkle crust of each tartlet with granulated sugar.

Bake tartlets for 10 minutes. Reduce oven temperature to 350 degrees F; bake tartlets until golden, 20-25 minutes longer. Remove tartlets from baking sheet; place on a wire rack to cool slightly. Stir together confectioners' sugar and milk in a small bowl until a smooth icing forms. Drizzle icing on top of tartlets.

Makes 4.

ENJOY!