1    No. 2 can (2 1/2 cups) tart

           -red
           Pitted cherries
    1/2 c  Sugar

      2 tb Cornstarch

      3    Or 4 drops almond extract

      6    Drops red food coloring

      4    Baked pastry shells

  Drain cherries; add water to cherry liquid to make 1 cup. Combine sugar and
  cornstarch; slowly stir in liquid. Cook, stirring constantly, till thick.
  Add almond extract and food coloring. Cool to lukewarm. Spoon cherries into
  tarts and pour the cornstarch mixture over, chill. Trim tops with baked
  pastry star cutouts.
  Add vanilla. Stir in confectioners' sugar till frosting is of consistency
  to pour.
  These tart shells are fixed in a twinkling! Roll pastry  1/8 inch. Cut in
  rounds and fit over little star molds, trim edges and prick as shown. Place
  on cooky sheet and bake in very hot oven (450C8) 10 minutes or till golden
  brown. Cool shells; spoon in cherry Filling.