"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Really Good Fruit Tarts Recipe

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This recipe for Really Good Fruit Tarts, by , is from "KICK IT UP", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Jane Brashier for Heather Parker
Added: Friday, October 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box Frozen pie crust (2 crusts)
1/2 jar Smucker's Sugar Free Apricot Preserves

Directions:
Directions:
Using a 2" round fluted cookie cutter, cut 13 - 14 pieces of pie pastry from each crust. Using a "dog bone" (mini tart shaper) push the little crusts into mini muffin tins, being careful to center the pastry into the holes. Prick the bottoms 3 or 4 times with a fork (don't leave out this step!) and bake at 350 for 5 minutes. This will set the pastry so you can transfer them onto a cookie sheet for filling & baking. After placing all the tarts on a cookie sheet, heat the apricot preserves in the microwave for about 30 to 40 seconds & stir well before filling each shell 1/3 to 1/2 full of the preserves. If you want to make several dozen then you can bag the filling or use a cookie press to make it faster. Bake for another 10 minutes or until the crusts are starting to turn a little bit brown. You can also use sugar free pie fillings if you dice them up really small or any flavor you want such as Lemon, Strawberry, Peach, Blueberry, Pecan, Cherry, Apple. Everybody's favorite (diabetic or not) is usually the Sugar Free Apricot Preserves but I also like the Sugar Free Strawberry Preserves & I usually double or triple the recipe & make them both at the same time.

 

 

 

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