Serves: 6
Total Calories: 426
Yield: 6
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 20-25 minutes or until edges are golden brown. Combine ingredients for vanilla icing and drizzle over tart.
This Cherry Heart Tart recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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