Mini Fruit Tarts and Guest Blogger

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About Me: My blog, Crazy for Crust, is just over a year old. I love to bake and share stories about food or my life along with photos of my food. I hope you’ll stop by and say hello!I love Food Network. Back then it was all Emeril. Rachael Ray was just starting out. Then came my other favorites: Paula Deen, Giada, an d Sandra Lee. One of my favorite shows is Cupcake Wars, because my daughter loves it too.  But I think, out of all of the shows, I have a soft spot in my heart for Paula Deen.

Because she loves butter. And so do I. I use tub o’ butter, made with oil! Less fat! 

About the Mini Fruit Tarts:

These Fruit Tarts are from Paula Deen. I know it’s Fall, but I’m trying to eek out the last bits of summer. (Plus, it still feels like summer here…so I’m allowed, right?) The tart crust is a buttery shortbread and the filling is a cream cheese base (my second favorite baking ingredient). They are topped with whatever fruit looks good at the grocery store that day and glazed with a lime syrup that makes them look beautifully shiny.

How can you get any better than that? Real butter and a touch of summer, all in one bite. Yum!

Mini Fruit Tarts Ingredients:

Crust:

• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks unsalted butter, softened and sliced

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla

Topping:

• Fresh strawberries,
• raspberries,
• blueberries,
• blackberries,
• kiwi,
• mandarin oranges
• …whatever you like

Glaze:

• 1 (6-ounce) can frozen limeade concentrate, thawed
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 1/4 cup granulated sugar

Mini Fruit Tarts Directions:

1. Preheat the oven to 350 degrees. Spray mini muffin pans with nonstick cooking spray.*
2. For the crust: Combine the powdered sugar, flour, and butter in a food processor. Pulse until the dough forms a ball.  Place a scoop of dough into each mini muffin cavity and press with your thumbs to form a mini pie shell. (I used a 2 tablespoon cookie scoop for this step.) Press each crust a few times with the tines of a fork and bake for 8-10 minutes. Now The bottoms will rise (forming more of a cookie than a crust, so as soon as they come out of the oven use the back of a wooden spoon to press down the center of the tart so there will be room for the filling. Cool completely.
3. For the filling: Beat the cream cheese, sugar, and vanilla with an electric mixer until no lumps remain. Place into a large ziploc bag. Cut off one corner of the bag and use it to pipe the filling into the cooled crusts. Add your fruit to the top of the filling. There may be filling left over. Eat with spoon.
4. now For the glaze: Mix limeade, cornstarch, lime juice, and sugar in a small saucepan over medium heat until clear and thick, about 5 minutes. Let cool. Brush the glaze onto the top of tarts. You will have some leftover glaze.
5. Store tarts in the refrigerator, removing about 15 minutes before serving.

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