Ingredients for Winter Fruit Tarts
- 1 cup cherry pie filling
- Dried Cranberries
- 1/4 cup raisins
- Walnuts
- Pastry For Double Crust Pie
- Granulated sugar, for sprinkling
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How to Make Winter Fruit Tarts
- Preheat oven to 350°F (175°C).
- In a medium bowl, gently combine 1 cup cherry pie filling, 1/2 cup dried cranberries, 1/4 cup raisins, and 1/4 cup chopped walnuts or pecans.
- Lightly flour a clean work surface. Roll out one package (14.1 ounces) of refrigerated pie crust to about 1/8 inch thickness.
- Using a 1 1/2-inch biscuit cutter or glass, cut out 48 circles from the pie crust.
- Gently press each circle into the cups of a mini muffin tin.
- Fill each tart shell with 1 teaspoon of the fruit filling mixture.
- From the remaining pie crust scraps, use a small cookie cutter to cut out 48 small stars.
- Place one star on top of each filled tart.
- Sprinkle each tart generously with granulated sugar.
- Bake for 15-18 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the tarts cool completely in the mini muffin tin before carefully removing them.
- Place the cooled tarts on a wire rack to cool completely.
- Store loosely covered at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
3g
Carbs
3g
