1 store bought refrigerated pie crust
3 TBS of your favorite jam
2 apples, peaches, plums, or pears sliced (or whatever fruit you have on hand)
2 TBS granulated sugar
½ Cup water
1 TBS butter
*Makes 6 fruit tarts
Preheat oven to 425 degrees
In a small pan, heat butter and add your sliced fruit. Lightly sauté and add your jam. I used raspberry jam that a woman at work made me (it’s super yummy) and sliced peaches. Add ½-1 TBS of sugar to the mixture. Be sure to taste it first, if it’s already sweet don’t only add ½ TBS and add a ½ cup of water. Simmer for 3-5 minutes, remove from heat, and let cool.
Roll out your room temperature store bought pie crust. Cut six 3” diameter circles from the pie crust. The circles don’t have to be perfect and should fit in the cup of a muffin tin (the dough should come to the rim of the muffin tin). Spray your muffin tin with non-stick spray. If it’s not perfect don’t worry, you can use the scraps to fill in the gaps. Lightly dust the pie crust with granulated sugar.
Take your filling and spoon it into the pie crust cups. Two spoonfuls should do it. The filling should come right below the rim of the pie crust.
Pop in the oven for 10-15 minutes or until the crust is lightly golden brown. Let cool for five minutes before removing from the muffin tins. Your tarts should pop right out. I cooled mine for an additional 10 minutes on a rack.
These beauties are the perfect pastry to have at a shower or brunch! Serve with a scoop of vanilla ice cream and a cup of coffee or glass of champagne…yum (I had to use a scoop of yogurt it’s easy on my lactose intolerant tummy)! Stack on thrifted tea cup plates or a cupcake tower! These Fruit & Jam Tarts will be the perfect addition.
Cheers and happy eating!