MINI BLUEBERRY TARTS RECIPE: HOW TO MAKE IT
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 6 mini tarts.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.
Nutrition Facts : Calories 383 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 52g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
BEST STRAWBERRY SHORTCAKE RECIPE: HOW TO MAKE IT
For a dazzling summer dessert, you can’t beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. —Shirley Joan Helfenbein, Lapeer, Michigan.
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.
Nutrition Facts : Calories 420 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 140mg cholesterol, SodiumContent 471mg sodium, CarbohydrateContent 36g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
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