Cherry Tart Heart

12 Rhodes 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
1/2 teaspoon vanilla 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 cookie sheet sprayed with non-stick cooking spray.

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 plastic wrap and let rise 30 minutes. Bake at 350 degrees F 20-25 minutes or until edges are golden brown. Combine ingredients for vanilla icing and drizzle over tart.

Recipe and photograph provided courtesy of Rhode Bake-N-Serv - used with permission.