Thursday, July 4, 2013

Patriotic Mini Fruit Tarts

I made these today for the 4th of July.  They were really good and easy-to-make and they fit right in the patriotic theme of the day.  The recipe is from

Here's what you'll need:

I used a biscuit cutter with a scalloped edge to cut the pie crust with.

Unroll the pie crust and cut out circles in the dough.  Spray the mini-muffin tins with non-stick cooking spray.

Place a circle of dough into each one.

The instructions with this recipe say to cook the pie dough in a 450 degree oven for 10-12 minutes.  I did my first batch this way and they burned so bad I had to toss them in the trash.  I think its just my oven that's out of whack but  I would recommend to watch them closely so they don't burn.

While these are baking prepare the pudding mix using just one cup of milk.

Whisk this together for 2 minutes.

Fold in the cool whip. After the pie shells have cooled fill them with the pudding mix.  Decorate with raspberries and blueberries.



1 (14.1 ounce) package ready-to-use refrigerated pie crusts 
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding 
1 cup cold milk
1/2 cup thawed Cool Whip topping
1 cup fresh raspberries 
1/2 cup fresh blueberries    

  1. Heat oven to 450 degrees F.
  2. Spray 24 mini muffin pan cups lightly with cooking spray. Cut each crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
  3. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until tart shells are cooled.
  4. Cut off one bottom of corner of filling bag; use to fill tart shells. Top with berries just before serving.