Winter Fruit Tarts

ms_bold's Note:

Tiny little cherry and dried fruit pies that work very well on cookie trays.

• Total Time: 38 mins
• Prep Time: 20 mins
• Cook Time: 18 mins

Ingredients:

Servings: 48

• 1 (21 ounce) can cherry pie filling
• ½-¾ cup dried cranberries
• ½-¾ cup raisins
• ½-¾ cup chopped walnuts or ½-¾ cup pecans
• 1 pastry for double-crust pie (homemade or ready-made refrigerated)
• 2 tablespoons sugar

Directions:

1. Combine cherry pie filling, cranberries, raisins and nuts in a medium bowl; set aside.
2. Roll pie crust on a lightly floured surface.
3. Cut 48 1 and 1/2 inch circles from pie crust with a biscuit cutter or glass.
4. Place tiny rounds of crust into mini-muffin pans.
5. Fill each crust with 1 teaspoon of filling mixture.
6. Cut 48 small stars (or other shape) from remaining pie crust (re-roll dough as necessary).
7. Place one small star on each tiny tart.
8. Sprinkle each tart with sugar.
9. Bake at 350F for 15 to 18 minutes.
10. Cool on wire rack.
11. Store loosely covered.

Reviews

[dicentra]

These are lovely! Not too sweet Somehow I only ended up with 36 tarts. I used a flower shaped cookie cutter for pretty edges. I think I will add these to my Xmas cookie tray... They are that pretty. DH liked them too. :)

[*Kathy*]

A great little treat. I substituted sliced almonds for the nuts and dried mixed berries for the dried cranberries based on what was available in my pantry. My baking time was a bit longer (20-23 minutes) for some reason. These were big hit with my husband, and me too!