Fruit Tarts
Source of Recipe
Wilton Enterprises
List of Ingredients
Tart Crust:
2 pkgs. (16 oz.) prepared pie crusts, or two recipes of double pie crust
Preheat oven to 375°F. Cut each crust into four triangles. Press into tart pans. Trim top by pressing with fingers or roll rolling pin across top. Prick crust with fork. Bake for 10-12 minutes or until browned. Remove and cool.
Shells may be baked ahead and kept in an airtight container for 2-3 days or frozen for up to a week.
Recipe
Pear Filling
Ingredients:
3 Fresh Pears (1 1/2 lbs.)
3/4 cup sugar
1/2 cup jelly
1/4 cup Apple Jelly, melted
Halve and core pears (a melon baller works great for this). Slice crosswise, starting at stem end, into thin slices. Combine pears, sugar and water; cook in a shallow pan or dish on stovetop or in microwave for 6-10 minutes or just until tender. Pears should be slightly firm and not lose their shape. Set aside until cool, or prepare a day ahead, cover and refrigerate overnight. Arrange in baked shell. Brush with melted jelly. Garnish with whole cooked or dried cranberries. Tarts are best assembled the day they are to be served.
Cranberry Filling
Ingredients:
12 oz. package fresh cranberries
1/3 cup dried cranberries
1/4 cup (approx. 1/2 pkg.) cranberry gelatin dessert
3/4 cup sugar
1 teaspoon orange zest
1 tablespoon Triple Sec or other orange flavored liqueur (optional)
orange curls for garnish
Place all ingredients except liqueur and garnish into 2 quart pan or bowl. Cook over medium heat or microwave 10-15 minutes, until cranberries are tender but do not lose their shape. Add liqueur. Let cool to room temperature. Fill tart shells, garnish with orange curls.
YIELD: Makes 8 tarts
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