Crusts: Let the pie dough sit at room temperature for 5 minutes. Unroll and cut into eight 4″ circles. Place into individual tart pans and fill with dried beans. Bake at 400°F for 10 to 12 minutes or until golden brown. Remove from oven to cool. Discard beans once crusts are cool.
Filling: Drain the thawed cherries, saving the juice. Set cherries aside. Measure 1 cup of cherry juice and mix well with the cornstarch. Combine the rest of the cherry juice with sugar, whisking together in a saucepan. Add in the cornstarch and juice mixture. Bring to a boil over medium heat, continuing to cook about 2 minutes until thickened and smooth. Remove from heat and stir in cherries, lemon juice, lemon zest, vanilla, and almond extract. Pour into a bowl, cover with plastic wrap and cool to room temperature. Spoon ¼ cup fruit into each tart shell.
Makes 8 tarts.