Cherry Heart Tart: The Best Cherry Heart Tart Recipe from Cook'n

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	Cherry Heart Tart

Serves: 6

Print this Recipe

Serving: 1 piece

   12 Rhodes White Dinner Rolls, thawed and risen
   1 (21-ounce) can cherry pie filling
   1/2 cup chopped pecans
   2 tablespoons softened butter
   1/4 cup flour
   1/4 cup brown sugar

   VANILLA ICING:
   1 cup powdered sugar
   1 tablespoon butter, or margarine, softened
   1 tablespoon vanilla extract, or almond extract
   4 teaspoons milk

Press together and roll out 4 rolls to a 12 x 12-inch square. Cut into a heart shape. Place on sprayed cookie sheet.

Divide remaining dough into 3 equal pieces. Roll each piece into a 45-50-inch rope and braid. Place braid around the edge of heart. Pour cherry pie filling into center of heart and spread evenly. Combine pecans, butter, flour and brown sugar mix, and sprinkle over pie filling.

Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F for 20-25 minutes or until edges are golden brown. Combine ingredients for vanilla icing and drizzle over tart.

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