Cherry Tart Heart

Ingredients

Tart

• 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 all-purpose flour
• 1/4 cup brown sugar

Vanilla Icing

• 1 cup powdered sugar
• 1 tablespoon butter, softened
• 1/2 teaspoon vanilla or almond extract
• 4 teaspoons milk

Instructions

Tart

1. 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.
2. Divide remaining dough into 3 equal pieces. Roll each piece into a 45 to 50 inch rope and braid. Place braid around the edge of heart. Pour cherry pie filling into center of heart and spread evenly.
3. Combine pecans, butter, flour and brown sugar mix, and sprinkle over pie filling.
4. Cover with plastic wrap and let rise for 30 minutes.
5. Bake at 350 degrees F for 20 to 25 minutes or until edges are golden brown.

Vanilla Icing

1. Combine ingredients and drizzle over tart.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv