SANDRA'S ARTISTRY ALASKA [retail online store items for purchase]



What a wonderful way to bring in 
a fine spring day 
with such an exquisite dessert...
Yields: (4 mini-tartlets,
or large tartlet)
Prep/Bake:  20 Mins.
+ crust cooling time

Posted by Sandra 


1 refrigerated, prepared pie crust
(Or make make this recipe using: Sandra’s Pie Crust recipe)
1 teaspoon granulated sugar mixed with a dash of cinnamon

1 (3.4 oz. box) vanilla instant filling mix --(4.5-cup serving size)
2 cups milk
1/2 vanilla bean, scraped of inner seed pods (or 1 tsp. vanilla extract)
2 tablespoons apricot-pineapple jam

1 cup fresh strawberries, sliced
2 fresh kiwis, peeled, and sliced
1 fresh mango, deseeded, peeled and sliced
2 tablespoons apricot-pineapple jam

--Prepared whipped cream


Preheat oven to 450 degrees.

Unroll crust and cut into large enough circles to fit into individual tartlet tins with removable bottoms, and lightly dust each tartlet crust with sugar/cinnamon mixture.  Prick bottoms and sides of crusts with a fork.  Bake for about 8 minutes, until light and golden brown.  Remove from oven, and let crusts cool completely.

Meanwhile, prepare the filling in a medium bowl by mixing all the filling ingredients with a wire whisk, until well blended and thick for 3 to 5 minutes. Pour equally into cooled tartlet shells. Arrange the sliced strawberries, kiwis, and mangos randomly over filling.

In a small glass bowl, heat the jam in the microwave for 20 seconds; stirring to combine.  Brush warm jam over the fruit to glaze, and refrigerate tartlets for at least 1 hour before serving.  Serve by topping each tartlet with whipped cream. – Enjoy!

1 comment:

sandra said...

Couldn't resist making my favorite sping dessert on this fine spring day ~ these tartlets turned out to be fabulous!


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