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*** A WORD FROM THE KITCHEN ***
Doing some CREAMY FRUIT TARTS today. This pastry has a
softer texture than regular pastry due to the cream cheese.
This is also made with the all-purpose baking mix, Bisquick.
Sorry, I don't have an equivalent on it if you do not have
access to this in your area. Create your own colorful
combinations with various fruits in season.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: FRUIT TARTS
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INGREDIENTS:
1 cup Bisquick original baking mix.
2 tablespoons sugar
1 tablespoon stick margarine or butter, softened
2 3-ounce packages cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1 1.2 cup assorted fruit slices or berries
1/3 cup apple or apricot jelly, melted
DIRECTIONS:
Heat oveb to 375 degrees. Mix baking mix, 2 tablespoons
sugar, the margarine and 1 package cream cheese in small
bowl until dough forms a ball. Divide into 6 parts. Press
each part dough on bottom and up 3/4 inch sides of 6 tart
pans, 4 1/4x1 inch or 10 custard cups. Place on cookie
sheet. Bake 10-12 minutes or until light brown; cool on
wire rack. Remove tart shells from pans. Beat remaining
package cream cheese, 1/4 cup sugar and sour cream until
smooth. Spoon into tart shells, spreading over bottoms.
Top each with about 1/4 cup fruit. Brush with jelly.
Yield: 6 Servings
Each Serving: calories 300, (calories from fat 155);
fat 17g (saturated 9g), cholesterol 3mg; sodium 400mg;
caarbohydrates 40g (dietary fiber 1g); protein 4g.
Category: Desserts
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MARZEE's CORNER
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FRESH BERRY TIPS:
Fresh berries are fragile. Do not wash until you are
ready to eat them. When you bring them home from the
store, lay them out, and remove the bruised and soft
ones. Before you buy any fresh berries, check the bottom
of the cartoon to make sure it is not stained from
overripe berries
A LITTLE ABOUT PIE PANS:
Choose heat resistant glass pie plates or dull finished
aluminum pie pans. Never use a shiny pan because the pan
reflects heat and the pie will have a soggy bottom crust.
Because of the amount of fat in pie crusts, pie plates
and pans are usually not greased.
Nonstick pie pans can cause a pastry to shrink excessively
when baking one-crust pie shells. Be sure pastry is securely
hooked over the edge of the pan.
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