½ teaspoon almond extract (can sub vanilla extract)
Instructions
Preheat your oven to 400ºF.
Lightly flour a work surface and roll out the crusts.
Use a 2-1/2 inch round cutter to cut 12 circles from each pie crust.
Line each cup of a 24-cup miniature muffin pan with the prepared crusts. Prick the bottom of each crust with a fork.
Bake for 5 minutes.
Drain the cherries, reserving ½ cup of the juice.
In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the reserved cherry juice and brandy, whisking until smooth. Bring the mixture to a simmer over medium heat and cook for 1 to 2 minutes, stirring constantly, until the mixture is clear and thickened. Remove it from heat and stir in the cherries.
Evenly divide the cherry mixture between the par-baked crusts.
Bake for 8 to 10 minutes. Remove the tartlets to a wire rack and cool completely.
In a small bowl, combine the confectioners’ sugar, milk beverage and extract, whisking until smooth.
Drizzle the icing on top of each tartlet.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-tart-cherry-tartlets