Fruit-Cream Tarts

 


Bake 12 shells - using your favorite pastry recipe.

Cream Filling: Prepare 1 pkg. instant vanilla pudding mix. Whip 1/2 cup heavy cream -adding 1/4 tsp. almond or mint extract. Fold cream into pudding: half fill shells.

Fruit and Glaze.  Drain well 1 can (1lb.14oz.) pineapple, preserving syrup. Combine 1/4 cup sugar and 1 Tbsp cornstarch. Slowly stir in 1 cup reserved syrup. Cook, stirring constantly until mixture boils 1 minute: Cool. Arrange fruit over filling: spoon glaze over fruit.

Or use canned apricots, cherries, peaches, blueberries, as desired.  A few drops of appropriate food coloring  may be added to the glaze before cooking. 

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