Yummy Fruit Tart Recipe

Fruit tarts are like little delicate bites of goodness – flakey, sweet, creamy. Yum! No only are they tasty, but also eye candy, so pretty!

Delicious

My sister shared with me this amazing recipe and now it’s your turn to try it out. Typically I make one large fruit tart, but it can’t be easily served. If you have an amateur server, you sometimes get cheated of custard or fruit. I’m sure you know what I mean. You saw that strawberry fall off your piece but then it was served to the next person or worse, your server ate it! And you could have sworn that part of that custard was yours because you can see straight to the pie crust on your plate… The frustration. I get it!

Big tart
A big one is so pretty though!

For this recipe, I made mini fruit tarts because its easier for large parties (especially with Thanksgiving coming up). More importantly, you feel like you had your fair share, all the custard and all the fruits!

By the way, remember that homemade vanilla extract post? It’s time to use it!

Ingredients for vanilla custard:

  • 2 cups whole milk
  • 1/2 cup and 2 tablespoons of granulated sugar, divided
  • 4 tablespoons of cornstarch
  • 2 egg yolks
  • 1.5 teaspoons of vanilla
  • 3 tablespoons of unsalted butter, cut into pieces

Directions:

1. Combine milk and 1/2 cup sugar in a saucepan over medium heat and stir until it’s simmering.
2. Whisk egg yolks and the remaining 2 tablespoons of sugar in a separate bowl. Then add cornstarch and mix until pale yellow and thick.
3. Slowly add milk into the yolk mixture, whisking constantly. Return to medium heat until mix is thickened.
4. Remove from heat and whisk in the butter and vanilla extract.
5. Place custard into a bowl and cover the custard with plastic wrap, making sure that the wrap touches the top of the cream so skin does not form. Refrigerate until cold throughout (can last up to 2 days).

As the custard is cooling, work on the crust!

Directions for the pie crust: Preheat the oven to 350°F. Combine 1/2 cup of confectioners sugar (aka powdered sugar), 1.5 cups of flour, 3/4 cup of unsalted butter (softened and sliced). Knead until the dough feels tacky. Refrigerate for 15 minutes. Spray the muffin pan with nonstick cooking spray. Roll out dough, and flatten it  across each cup of the muffin pan (keep in mind that this recipe is for mini tarts). Bake for 10-12 minutes until light brown. Pop each pie crust out and cool on a rack.

mini piesI flattened each cup with my finger tips

crustTake a butter knife and pop each of these tarts out, one by one

Now put everything together! Scoop custard into the little pie crusts. Decorate with fruits. I also glaze the tops of the tarts with apricot jam (simply microwave the jam until it’s spreadable, let it cool, then brush it onto the tops of the tarts). Glazing is totally optional.

Fruit
Don’t use fruits that brown (fresh apples, fresh pears, fresh peaches, and bananas)

Glazed
Glazed. Told you, eye candy.

YumEnjoy!

What’s your favorite dessert? Are fruit tarts on the top of the list? If you’re making this, who will you be making it for?

I love little delicate bites of goodness,
Jay

  

Reece’s Pieces & More Pieces

Candies

Cleaning is fun when you find random surprises. The best is when you find money! Though I didn’t come across any cash, I did find a 25lb box of Reece’s Pieces. You might not be so lucky, unless you had a roommate that owns a yogurt shop. Because that’s what happened to us and fortunately winner, winner, chicken dinner… err Reece’s Pieces, you know what I mean.

25lb box

Obviously snacking is a good choice for these little, circular goodies. Also baking!!!

If you don’t bake often, here are a few helpful tips.

  • Mix the dry ingredients separate from the wet ingredients.
  • Butter and eggs should always be at room temperature.
  • In case you’ve forgotten to take the butter and eggs out to sit, you can heat the butter in the microwave in 5 second bursts until it’s softened. You can also submerge the eggs in warm water for 5 minutes for room temperature.
  • Freeze the dough if there’s too much! That way you can always bake cookies when guests come over or if you’re craving freshly baked cookies.

Onward to two delicious cookie recipes for you to try.

CookiesRegular Reece’s Pieces cookies on the left. Reece’s Pieces Muesli Cookies on the right (I call them my healthy cookies).

Reece’s Pieces Cookies
(makes 4 dozen large cookies)

Ingredients:

  • 2 cup and 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter (at room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs (at room temperature)
  • 2 cups Reece’s Pieces

Directions:

  1. Preheat oven to 350°F.
  2. Beat the eggs, then add the vanilla extract.
  3. Mix the flour, baking soda, and salt together in a separate bowl.
  4. Mix the granulated sugar and brown sugar together. Then blend the butter into the sugar until light and fluffy.
  5. Blend the eggs and vanilla into the sugar mixture. Add in the dry ingredients.
  6. Mix in the Reece’s Pieces.
  7. Form dough balls onto a baking sheet. I like to make bite-sized cookies, so I use a 1 teaspoon measuring spoon to help me form the dough balls.
  8. When the oven is ready, put the tray into the oven and bake for 7-10 minutes, or until golden brown.
  9. Eat them!

Reece’s Pieces Muesli Cookies
(makes 2 dozen large cookies)

Ingredients:

  • 1 cup of muesli
  • 3/4 cup of flour
  • 1/2 cup of butter (at room temperature)
  • 3/4 cup of brown sugar
  • 1.5 cups of Reece’s Pieces
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 egg (at room temperature)

Directions:

  1. Preheat oven to 375°F.
  2. Beat the eggs, then add the vanilla extract.
  3. Mix the flour, baking soda, and salt together in a separate bowl.
  4. Mix the granulated sugar and brown sugar together. Then blend the butter into the sugar until light and fluffy.
  5. Blend the eggs and vanilla into the sugar mixture. Add in the dry ingredients.
  6. Mix in the muesli and Reece’s Pieces.
  7. Form dough balls onto a baking sheet.
  8. Bake for 7-10 minutes, or until golden brown.

These recipes are amazing. When I make them, my husband can eat a dozen in a sitting, and people are always grabbing for more!

With so many Reece’s Pieces, I had to make a Reece’s Pieces cake too.  I baked chocolate cake from the box, put on frosting, and then places the Reece’s Pieces on top. This is going to be such a hit for Fall.

CakeIsn’t it so pretty?

Cake

What else should I make with Reece’s Pieces? Any ideas?

Get in my belly,
Jay