Apricot and Blueberry Tarts

Cover: Cooking Light Every Night

By Leslie McIntyre

Yield: 12 Servings

INGREDIENTS:

2 refrigerated pie crusts

1 8 ounce jar Apricot Jam

12 fresh Blueberries

12 fresh Thyme sprigs

TOOLS:

Beechwood Rolling Pin (MA140004)

Roul’Pat® (RL006040)

Large Round Dough Cutter (MA152125)

Shaper (MA140102)

Tartlet Tray (FP002675)

Medium Perforated Baking Sheet (MA435310)

Using the Beechwood Rolling Pin, roll out the crust on the Roul’Pat®. Cut 12

shapes using the large Round Dough Cutter. Place each pre-cut shape into

Tartlet Tray and press down with Shaper. Gently poke holes in the bottom of

each tartlet. Bake at 350º F for 7-10 minutes or until lightly browned. Let cool.

Carefully spoon in 1 teaspoon of Apricot Jam into each tartlet and place one

fresh blueberry and one small sprig of thyme on top.

Enjoy!