Preheat oven to 350\u00b0F. Grease 2 - 12-cup mini muffin trays. Cut 24 - 2 1/2 inch discs out of pie dough. Use to line muffin trays. Chill. Cut 24 - 1 1/2 inch stars from remaining pie dough. Set aside.
Distribute fruit filling between tart shells. Brush edges with egg. Place stars over fruit mixture and press edges to seal. Brush with egg and bake for 20 mins, or until pastry is golden. Serve dusted with powdered sugar.
mong crusts and top with fruit to serve.
Roll cookie dough into 1\" balls.
Place one ball in each section of mini muffin pan.
Bake approximately 8-10 minutes at 350 degrees.
Once done, immediately form tart shape with a wooden tart shaper.
Cool a few minutes then move to cooling rack.
Remove from pans (toothpicks are helpful).
Cool completely.
Mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
Fill each tart with the cream cheese mixture.
Top with thinly sliced fresh fruit of choice.
aking tray.
Spoon the fruit into the centre.
Sprinkle
To make festive fruit tarts for tree trimming treats, buy frozen tart shells in freezer section of your supermarket.
Make up a batch of pudding, adding milk.
Fold into pudding the cream and almond extract.
Pile pudding mixtures into tart shells.
Top with fruit slices.
often sold near fresh fruit).
IF MAKING TART SHELLS
pple and brandy to the fruit mincemeat.
Cut out 36
ach square into a greased mini muffin tin.
Bake at
mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was
Mix cream cheese, eggs, sugar and vanilla together in a large bowl.
Line mini muffin tin with mini muffin liners.
Place 1 vanilla wafer in each liner; place spoonful of mixture over wafer (3/4 full).
Bake at 375\u00b0 for 10 minutes.
Remove from pan when cool.
Chill; top with fruit.
orks great for removing the tarts from the bottom of the
Great tasting easy to make fruit skewers for kids. A
round sides. Arrange the star fruit on top. Whisk the egg
etween tart shells. Cover with fruit. Microwave apricot glaze on HIGH
Preheat oven to 325\u00b0F. Lightly grease and line 8 mini loaf pans with parchment paper.
Bring dried fruit, oil and 1/4 cup water to a boil. Reduce heat and simmer for 5 mins. Remove from heat and stir in sherry and egg. Add cake mix and almonds, mixing well to combine. Spoon into holes and smooth surfaces. Bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool in pans.
With a wire whisk, combine and mix pudding and buttermilk; fold in the Cool Whip.
Fold in the fruits; add the nuts, and refrigerate.
The fruit salad keeps well in the refrigerator for several days.
You may try other fruits if you like such as cherries, pineapple, and coconut--they are also delicious.
and place in an ungreased mini muffin tin.
Press dough
Place preserves in a small microwave safe bowl, microwave at high for 1 minute or until melted.
Spoon 2 tablespoons pudding onto each crust and top each serving with fruit.
Spoon 1 tablespoon preserves over each tart.
Chill until ready to serve.
Mix together the cream cheese, sugar, eggs and dash of vanilla.
Place vanilla wafers, flat side down, in 1-inch high cupcake papers.
Fill cups 3/4 way full.
Bake at 375\u00b0 for 15 minutes.
Before serving, put fruit filling on top, such as blueberries, cherries or strawberries.
Makes 28.
Preheat oven to 300\u00b0. Combine fruit and nuts with 1/4 cup flour; set aside. Cream together butter and sugar. Beat in eggs, one at a time. Mix in vanilla. Combine remaining 1 3/4 cups flour, salt and baking soda. Add to creamed mixture alternately with 1/2 cup apple juice. Start and end with flour mixture. Stir in fruit and nuts. Spoon batter into 2 (9 x 5-inch) loaf pans. Bake for 60 to 70 minutes or until toothpick inserted comes out clean. Cool. Makes 2 fruit cakes.