I was in the mood to experiment so I made these for DH's poker party the other night. They got rave reviews! Unfortunately, there isn't really a recipe but I will describe what I did. I made my favourite pie dough and cut into rounds to fit my silicone muffin pan wells. I purposely left the crust higher (1/4 - 1/2 in) and uneven around the top. The reason for this was to provide a spot for the topping. I used home canned sour cherries and the liquid with no sugar. I stirred in Clear Jel (high cook kind for canning) into the cherries and cooked long enough for the liquid to thicken. Then I stirred in about 1 tbsp cherry whiskey to deepen the flavour. I did this while hot to help the alcohol evapourate. The tarts were baked at 425 F until the crust was golden brown. The rest of the alcohol should have burned off during this time. While the tarts were cooking, I whipped heavy whipping cream. I added a tbsp of cherry whiskey to tint and add a wee hint of flavour to the whipped cream. Note, the tbsp was for the entire sm container of whipped cream; I used about 1/4 of the resulting whipped cream for the tarts. The result was a very pale pink whipped cream topping. About one generous tsp of the topping was dropped into the centre of each cooled tart leaving a rustic looking crust and rim of cherry filling. Notes: No sweeteners including white sugar were added. A low fat non-dairy whipped cream could take the place of real whipped cream for those concerned over fat content. I only use real whipped cream but in small amounts. A low fat pastry dough could be used. I figure the pastry of one tart can't have that much fat, if you only eat one For those who don't want to use alcohol, I would use a little almond flavouring for the cherry filling as well as a little red food colouring in the whipped cream or simply leave the whipped cream white.