Mini Fruit Tarts
Your grocer's freezer section is a gold mine of prepared pie and tart shells. Stock up on a few different types to make pies and tarts in minutes.
YIELDS 24 tarts
INGREDIENTS
- 24 frozen mini filo tart shells
- ½ cup apple jelly
- ½ teaspoon chopped fresh thyme leaves
- ½ cup blueberries
- ½ cup raspberries
Preheat oven to 375°F. Place tart shells on a cookie sheet and bake according to package directions. Remove to wire racks.
Meanwhile, heat apple jelly and thyme in a medium saucepan over low heat until jelly melts. Remove from heat and stir in berries.
Put a couple of teaspoons of berry mixture into each tart shell and serve.
Herbs in Desserts
In the 1990s, using savory herbs in desserts became popular. Thyme, with its minty, lemony fragrance, is a natural partner with sweet and tart fruits. Rosemary is delicious with lemon desserts and in shortbreads, and lemon verbena is used in fruit jellies and cakes.
