Remove the pie crusts from the refrigerator and allow them to come to room temperature. This takes about 15 minutes.
Once they are at room temperature, lay them out on a flat surface – one crust on top of the other one.
Use a pizza cutter to divide up the dough. Do not worry that the center sections are larger than the outer edges of the pie crust. Once the outer edges are removed and filled, simply go back and cut the inter areas in half.
Gently pick up one section of the pie crust.
Remove the top piece and inspect the crust. If there are any areas of the crust that separated when you laid out the pie crust, use your fingers to gently press the edges of the broken pastry back together.
Put one teaspoon of the Smuckers Natural Red Tart Cherry Fruit Spread on the bottom piece of the pie crust.
Lay the top piece over the fruit spread and use a fork to press the two pieces of pie crust together.
Set this aside.
Repeat steps 4 thought 8 until you run out of pie crust to fill and press together.
Place the tartlets on a cookie sheet and bake on the center rack in an oven for 6 to 8 minutes. They are done when the tops turn slightly brown.
Allow to cool for 5 minutes.
Note: Place any extra tartlets in a freezer bag. They keep up to one week in the refrigerator. Simply re-heat when you are ready to eat the extras.