Mini Cherry Tarts

1 (8 ounce) tube refrigerated crescent rolls
3 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 cup canned cherry pie filling
1/4 teaspoon almond extract

Heat oven to 375 degrees F. Grease miniature muffin cups.

Place crescent dough on a lightly floured surface; seal seams and perforations. Cut into 2-inch circles. Place in prepared muffing cups.

In a small bowl, beat cream cheese and confectioners' sugar until smooth. Place about 1/2 teaspoon in each cup.

Combine pie filling and almond extract; place about 2 teaspoons in each cup.

Bake for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Refrigerate.

Yield: 2 dozen