Tiny Fruit Tarts
for the crust:
3/4 cup finely chopped nuts
1 cup unsalted butter, softened
1/3 cup sugar
3 cups all-purpose flour
1 egg
1 teaspoon real vanilla extract, or vanilla paste
for the fillings:
fresh raspberries, blueberries, strawberries, etc. sliced or diced
1/2 cup jam or jelly of choice
1 tablespoon fruit juice (orange is great)
Preheat oven to 350 degrees. Lightly brush each tart pan with a little
oil or soft butter. Put all the crust ingredients in processor and
process until well blended. Press the mixture into the pans.
Chill about 30 min. Bake the crusts for
15-20 min., or until golden brown. Cool. When cool, place several fresh
raspberries, blueberries, or other nicely ripened fruit into each crust.
In a measuring cup, combine 1/2 cup jam or jelly with 1 tablespoon
brandy or orange juice.
Microwave on high for 1 min. to melt.
Brush this glaze over the fruit. Chill.
Desserts Pies and Tarts |
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