TINY FRUIT RECIPES

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MINI HAND HELD FRUIT PIES RECIPE | A MAGICAL MESS



Mini Hand Held Fruit Pies Recipe | A Magical Mess image

Mini pies are fun to eat. Make some tiny pies with fruit fillings and some with pudding - something for everyone. 

Provided by Cindy

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 3

refrigerated pie crust
pie filling- fruit, pudding or chocolate chips (can or box of mix)
powdered sugar for glaze

Steps:

  • Preheat oven to 350 or 375 depending on oven
  • Prepare filling
  • Unroll pie crust
  • Cut circles in pie crust
  • Place spoon of filling in each circle
  • Fold over to create a half moon shape
  • Seal with finger dipped in water
  • Seal with fork
  • Place on parchment lined cookie sheet
  • Place in preheated oven
  • Bake until golden
  • Glaze with powdered sugar and water mix

Nutrition Facts : Calories 202 calories, CarbohydrateContent 39 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 6 grams fat, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1 pie, SodiumContent 84 grams sodium, SugarContent 30 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat

MINI FRUIT TARTS RECIPE | ALLRECIPES



Mini Fruit Tarts Recipe | Allrecipes image

I use the crust in these mini tarts for just about everything! So yummy and flaky!

Provided by aly britton

Categories     Desserts    Pies    Tarts    Fruit Tart Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 14 mini tarts

Number Of Ingredients 10

1?¼ cups unbleached all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
½ cup white sugar
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

Steps:

  • Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
  • Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
  • Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
  • Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
  • Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

Nutrition Facts : Calories 151.3 calories, CarbohydrateContent 21.4 g, CholesterolContent 17.4 mg, FatContent 6.9 g, FiberContent 2.6 g, ProteinContent 1.8 g, SaturatedFatContent 4.2 g, SodiumContent 54.1 mg, SugarContent 9.8 g

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