Brush or spray your muffin tins with oil. (A generous amount.)
Roll out a store bought pie crust. (Keep refridgerated until use.)
Use a circlular "cutter-outer" that will fit your muffin tins.
Brush the dough with Olive Oil. (I use Light Olive Oil.)
Fill the muffin tray with the cut out pie crusts.
Scoop your favorite jelly/jam into each individual cups.
I use Raspberry Smuckers Jam. I have found that it is very very sweet though. You could also use berries that have been blended up a little bit.
Fill each cup in the tray.
With some of the leftover dough, if you have any, you can cut strips to make lattace work.
Lattace work. I had a lot of extra dough, so I had my sister add little bows.
You could also make closed-top pie minis. You simply cut the same size circle as you did to put in the tray cups. Take a fork and press the edges down carefully using the pronged end. Use a knife to make the "air holes". (In our case, they are fake.) I personally like finishing them this way because they are super cute and they tend to hold up better after coming out of the oven.
Decorate each tart and bake in the oven at 350 until they start to bubble. Do not let them continue to bubble. It should be about 10 minutes, give or take. Keep an eye on them. Take them out and let them cool.
Pick the plates that you would like to use. I am using my grandmother's china.
Layout each tart to see where they fit on the plate.
Ditto.
For a small boost in decoration and taste sprinkle some powdered sugar on each tart.
Ditto.
To make the "Rose Cups": Take the tart off the plate, wipe off the plate (to get the excess powdered sugar off), and place three rose petals. Choose petals that "cup" a little bit.
Place the tart in the center.
Ditto.
Snap off a few leaves and arrange them around the plate to your desire.
Ditto.
Vuala! You have cute little tarts that taste great and look fantastic. These are great for tea parties/luncheon get togethers.
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