See! I can follow a recipe!

 

I knew as soon as I saw the recipe for Kristy’s Fruit Tarts on Light Refreshments Served that I had to make them.  The picture above is of the ones I made for our Primary Teachers today.  They have a lightly sweetened shortbread type of “crust”.  The filling reminds me of cream cheese fruit dip.  And, though the recipe says you could skip the glaze but that it makes the fruit look pretty, DON’T skip the glaze!  It also tastes REALLY YUMMY!

A couple notes to go with the recipe

I didn’t put the crust in a pan, I didn’t roll it out and then cut them with a glass, I put just a touch of flour on my hands (you have to keep doing this in between each one), rolled them into a 1 inch ball and then flattened them to just under 1/4 inch.  I wasn’t very scientific about it.  They don’t spread or puff too much so I made them about as big as around as I wanted the finished tart to be.

I was able to double the recipe of the shortbread crust and I had enough filling and glaze for all of those.  With doubling that part I ended up with approx. 36 tarts.

Also it takes about 10 minutes for each batch to bake the crusts like this. 

I made some last night and refrigerated them and they still taste great this morning. 

I have loved “fruit pizza” since I was a teenager, but I don’t like it as much when it’s super sweet.  This is a great combination of flaky, sweet, tart & creamy all rolled into perfect individual portions.  YUM!