Cranberry Cherry Tarts With Almond Glaze

Ingredients

• 2 cups flour all purpose
• 1 cup butter unsalted, cold
• 1/2 cup water ice cold
• 2 cans cherry pie filling cranberry cherry
• 1/2 cup powdered sugar
• 2 tsp milk maybe 3
• 1 tbsp corn syrup light
• 1/4 tsp almond extract
• 1/4 cup almonds sliced

Instructions
Pie Crust

1. Put the flour into your food processor
2. Cut the cold butter into small chunks and add it through the chute of the food processor a bit at a time.  
3. Pulse and slow add the cold water through the chute.  Pulse until fully blended
4. Shape the dough into a an oval, cut in half and then wrap each piece in plastic wrap and store in the refrigerator until you are ready to roll out the pie crust

Making the Tarts

1. Roll out your pie crust on a silicone pie mat or baking sheet
2. Grease your tart tin, and using a pastry cutter, cut circles that will fit the tin and provide for a small overlap on the top.  You will need 12.  
3. Fill each tart with cranberry cherry pie filling, about 2/3 full.
4. Cut 12 additional circles that are smaller in circumference to fit on the top of the pie filling in the tarts.  Place in the center but don't seal them.  We need the steam from the pie filling to be able to escape.   
5. Brush the pie crust tart tops with an egg wash (one egg yolk in a cup with 2 tbsp of water)
6. Bake at 425F for 15 to 20 minutes.  Don't leave your tarts to bake, stay close by and make sure they don't run over.  
7. Let the tarts cool for at least two hours before adding the glaze or refrigerate in an air tight container until you are ready to serve them.

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