Winter Fruit Tarts
photo by Kathy
- Ready In:
- 38mins
- Ingredients:
- 6
- Serves:
-
48
ingredients
- 595.33 g can cherry pie filling
- 118.29-177.44 ml dried cranberries
- 118.29-177.44 ml raisins
- 118.29-177.44 ml chopped walnuts or 118.29-177.44 ml pecans
- 1 pastry for double-crust pie (homemade or ready-made refrigerated)
- 29.58 ml sugar
directions
- Combine cherry pie filling, cranberries, raisins and nuts in a medium bowl; set aside.
- Roll pie crust on a lightly floured surface.
- Cut 48 1 and 1/2 inch circles from pie crust with a biscuit cutter or glass.
- Place tiny rounds of crust into mini-muffin pans.
- Fill each crust with 1 teaspoon of filling mixture.
- Cut 48 small stars (or other shape) from remaining pie crust (re-roll dough as necessary).
- Place one small star on each tiny tart.
- Sprinkle each tart with sugar.
- Bake at 350F for 15 to 18 minutes.
- Cool on wire rack.
- Store loosely covered.
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RECIPE SUBMITTED BY
Ms B.
United States