*** A WORD FROM THE KITCHEN ***Oh so 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
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RECIPE: CREAMY FRUIT TARTS*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
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;
charbohydrates 40g (dietary fiber 1g); protein 4g.
Category: Desserts
http://www.thedailyreci
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MARZEE'S CORNER*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
A FEW THINGS TO KNOW 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 excessivly
when baking one-crust pie shells. Be sure pastry is securely
hooked over the edge of the pan.
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