Thursday, July 26, 2012

FruitiePatootie Tarts

Such a long time coming!

I've been on hiatus since getting cable TV and a PVR last fall.  After 4 years of reading a book every 2 days while listening to rock 'n roll, I finally relented before yet another long winter set in - and the first thing I watched was:  5 hours straight on Food Network!  It was glorious - my old favourite, Iron Chef, is still along with a few new versions, plus some wonderful new shows like Chopped and Jamie Oliver's Meals in Minutes.  I recorded all of the latter show, and tried my hand at re-creating these feasts for 1 or 2 servings rather than 4 (my versions of his Piripiri Chicken and Chicken Mushroom Pie will follow).

For the moment, though, I offer you the following:  FruitiePatootie Tarts.
A great way to utilize some lovely fresh seasonal fruit, all this simple method requires is 3-4 tart shells and a small handful of any kind of fruit.

FruitiePatootie Tarts:

1/2 cup chopped pitted cherries (or blueberries, apples, peaches, assorted and/or mixed berries, plums, nectarines, or a combination of any of them.

1 1/2 - 2 tbsp sugar

1 tsp cornstarch (use 1 1/2 tsp for blueberries)

3-4 frozen tart shells

1/2 prepared single shell pie crust (optional)

Combine first 3 ingredients then pack into tart shells.
Cover with lattice tops if desired (if doing so, brush lightly with cream & sprinkle with sugar before baking).

Bake on baking sheet for 30-35 minutes at 375 F.

Cool on rack for 1 hour.

(A lovely topping for tart without lattice tops is to put 1 tbsp of Marshmallow Creme on top of each tart, flatten slightly, and sprinkle with cinnamon sugar.  The Marshmallow Creme will settle while the tart cools).