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).
