2 cans Red Tart Cherries, drained reserving juice from just one can
1 Tbs cornstarch*
1/4 cup sugar**
15 mini fillo tarts
Blend sugar and cornstarch with a wire whip in a small saucepan. Add cherry juice and mix. Heat on medium whisking occasionally until slurry is thickened and clear. Remove from heat and gently mix in the cherries. Spoon into thawed fillo cups and serve.
*If you make the slurry thicker the tarts will hold up longer but I think they taste better if you keep it a little thinner
**Use more or less sugar according to personal taste. For blueberries or other fruit packed in syrup you don’t need to add any additional sugar.