| 1 | Drain cherries; add water to cherry liquid to make 1 cup. |
| 2 | Combine sugar and cornstarch; slowly stir in liquid. |
| 3 | Cook, stirring constantly, till thick. |
| 4 | Add almond extract and food coloring. |
| 5 | Cool to lukewarm. |
| 6 | Spoon cherries into tarts and pour the cornstarch mixture over, chill. |
| 7 | Trim tops with baked pastry star cutouts. |
| 8 | Add vanilla. |
| 9 | Stir in confectioners" sugar till frosting is of consistency to pour. |
| 10 | These tart shells are fixed in a twinkling! roll pastry 1/8 inch. |
| 11 | Cut in rounds and fit over little star molds, trim edges and prick as shown. |
| 12 | Place on cooky sheet and bake in very hot oven (450? 10 minutes or till golden brown. |
| 13 | Cool shells; spoon in cherry filling |
