Tarts

I've been baking again.  Cooking healthy, not so much, but baking yes, yes, yes.  For my last book discussion I wanted to make an almond crumble cherry pie but didn't get around to it the night before.  So the day of I improvised and made tarts.  I have made streusel topping several times but I liked the idea of this one since it was different.  It called to use marzipan which is a mixture of almond paste, egg whites, and sugar.  I couldn't find marzipan so I just used almond paste and the crumble turned out fine.  The tarts turned out great.  They are so simple to make.  Since I have to keep my co-workers fed and happy I had to make the tarts again since not all of them got it the first time.  The second time around I wanted to make a strawberry tart as well.  I used a short cut and went with the pre-made glaze but I think it turned out fine.  Next time I'm going to make homemade.  My spoiled staff at CN got a taste as well.  Like I said I have to keep them fed.

Almond Crumble Cherry Tart
from Betty Crocker

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• 1 box refrigerated pie crusts, softened as directed on box
• 8 oz Almond paste
• 6 tablespoons butter or margarine, softened
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 2 cans (21 oz each) cherry pie filling
•  1/2 teaspoon almond extract 

Pre-heat oven to 350 degrees

In a bowl place the almond paste and butter.  Cut together with a pastry blender or fork until well blended.  Add the oats and flour until crumbly.  You may need to add more flour until you get the right consistency. 

On a baking sheet unroll one of the pie crusts and place it on one side of the pan.  Open one can of the cherry pie filling and mix in 1/4 teaspoon almond extract.  Pour the cherry filling onto the middle of the crust.  Sprinkle half of the crumble mixture over the filling and fold up the crust around the filling to seal it in.  Repeat with the remaining ingredients.  You can fit two tarts on a large baking sheet.

Bake for 30 minutes or until crust is cooked through.


 













Strawberry Tart
A Lacey Creation

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• 1 box refrigerated pie crusts, softened as directed on box
• 2 pints fresh strawberries
• 2 containers strawberry glaze
• 1 8oz light cream cheese
• 1 8oz light cool whip
• 1/2 cup powdered sugar

Pre-heat oven to 350 degrees

Slice strawberries in half.  Place them in a bowl and mix with glaze.  On a baking sheet unroll a pie crust.  Arrange strawberries cut side down all around the middle.  Spoon some more glaze over the strawberries.  Fold the crust over the filling to seal it in.  Repeat with the remaining ingredients.  You can fit two tarts on a large baking sheet.

Bake for 30 minutes or until crust is cooked through.

In a bowl mix together the cream cheese and powdered sugar until well blended.  Add the cool whip.  Once the tarts are cool garnish with the cream cheese mixture.