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Tuesday, July 6, 2010

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 350ยบ 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!

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