Mini Fruit Tarts

Recipe from Pillsbury.



Ingredients:

Crust

1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
Filling
5 cups fresh fruit (I used raspberries, strawberries and blueberries)
1 jar (16 oz) strawberry glaze
1/2 cup frozen (thawed) whipped topping

Directions:
Heat oven to 450°F. Remove pie crusts from pouches; place flat on work surface. With 4-inch round cutter, cut 5 rounds from each crust.

Fit rounds over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.

Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups.

Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes.

Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping.

Blueberry Crumb Bars

Adapted from a smitten kitchen recipe.

Pre-crumb topping

Post-crumb topping/baking

Mmm...

Ingredients:
1 cup white sugar

1 teaspoon baking powder

3 cups all-purpose flour

1 cup cold unsalted butter (2 sticks or 8 ounces)

1 egg

1/4 teaspoon salt

Zest and juice of one lemon

4 cups fresh blueberries

1/2 cup white sugar

4 teaspoons cornstarch

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares (I cut mine into 32 squares). Store in fridge - it's actually easier to cut into squares after refridgerating.