Flower shaped Mini Lemon Curd Tarts
Mini Lemon Tarts:
- 1 unbaked pie crust
- 1 jar lemon curd
- 1 T. powdered sugar
- mini muffin pan
- flower shaped cookie cutter
- Unroll the pie crust. Cut out as many flowers as possible. Re-roll the scraps and cut more flowers, you should be able to get 12 flower shaped dough pieces.
- Center each flower over a mini muffin depression. Fold alternate petals inward, and gently push the dough down into the bottom.
- Gently push the outer petals against the muffin pan sides, then push the inner 3 petals against the sides and outer 3 petals. You will end up with a flower shaped unbaked tart shell.
- Prick each of the bottoms of the unbaked dough shells with a fork, twice. Bake at 425 degrees for about 5-7 minutes until golden brown. Remove to a plate.
- Fill each shell with a few teaspoons of lemon curd.
- Dust the powdered sugar over the tops. Voila!
- 8 cups of apples (8 medium)
- 12 tablespoons of flour
- 1 1/2c of sugar
- 4 heaping teaspoons of cinnamon
- 1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg…you could also leave it out)
- 4 tablespoons of chilled butter cut into 24 equal portions.
- two boxes of pilsbury pie crusts (four chilled NOT frozen crusts)
- Start by cutting up eight cups of apples into small 1/2in bits.
- Mix the apples with flour, sugar, cinnamon, and nutmeg in a bowl.
- Make sure you stir everything around getting the apples nice and coated.
- Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
- You may use a wide mouth mason jar ring which works perfectly.
- Line each cup of your muffin tin with a tiny pie crust.
- You may pinch the edge of the dough around the top edge of the tin and making a hammock of sorts worked really well. You can then gently fill the crusts with your apple mixture and push the crusts down the rest of the way.
- You should be able to fill until slightly mounded.
- Then take your equally divided butter and put a dab on each pie.
- Cover as desired with left over dough.
- Brush with melted butter and bake at 400 for 18 to 22 minutes.
Yogurt Fruit Tart
- 15 Medjool dates, soaked in warm water for 10 minutes1
- 1 and 1/2 cups raw unsalted cashews2
- 1 cup Greek yogurt (I use vanilla, but any flavor works)
- assorted sliced fresh fruit
- Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don’t mind the taste of nonstick spray on the crust, you don’t have to use parchment. Just spray the pan with the nonstick spray and add the crust.)
- Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.
- Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.
- Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.
- Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.