Instructions: About 1 1/4 hours before serving or early in day:

1. Let piecrust dough stand at room temperature to soften as label directs.

2.Preheat oven to 450 degrees. On floured surface with floured rolling pin, roll dough into a round large enough to cut two 5 1/2" rounds; use to line two 4 3/4 x 3/4" tart pans with removable bottoms. Prick dough all over with fork. With small heart-shape cookie cutter, cut out hearts from remaining dough. Place hearts on small ungreased cookie sheet; brush with milk and sprinkle with 1 Tsp. sugar.

3. Bake hearts and tart shells as label directs for unfilled crust (you may have to remove hearts after 8 minutes to prevent overbrowning). Cool hearts and tart shells on wire rack; remove tart shells from tart pans.

4. Into small saucepan, measure 2 Tbsp. syrup from cherries. Stir flour, almond extract, and 2 Tbsp. sugar. Over medium heat, heat to boiling, stitting constantly. Drain remaining syrup from cherries; st

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