*Developed by Kathy Moore and Roxanne Wyss
Makes 8 tarts
- 2½ tablespoons sugar
- 2½ teaspoons cornstarch
- Dash salt
- ½ cup half and half
- ½ teaspoon vanilla
- Favorite pastry recipe or refrigerated pie crust
- ¼ cup fresh blueberries
- ¼ cup fresh raspberries
- 4 small strawberries, thinly sliced
- 3 tablespoons apricot preserves
- In a small saucepan, combine sugar, cornstarch and salt. Stir in half and half. Cook, over medium heat, 4 to 5 minutes, stirring constantly, until mixture bubbles and thickens. Remove from heat. Stir in vanilla.
- Pour into a small dish. Cover with plastic wrap, placing the plastic wrap directly on the surface of the cream. Refrigerate several hours or until well chilled.
- Roll pie crust on a lightly floured surface until very thin. Using the large circle side of the pie crust cutter tool, cut 8 bottom crusts. Position each crust in one of the cooking reservoirs of the Cupcake Maker. Use the crust forming tool to the bottom crust into the shape of the cooking reservoir. Prick the crust all over evenly with a fork.
- Bake 8 to 10 minutes or until crust is golden and crisp. Remove crusts to a wire rack and cool completely.
- Spoon about 1½ to 2 tablespoons of cooled pastry cream into each cooled crust. Top with a variety of berries.
- Place apricot preserves in a small saucepan until preserves are melted. Pour preserves through a fine mesh tea strainer to remove large pieces of fruit.
- Brush melted preserves over berries.
- Serve immediately or refrigerate up to 2 hours.
- Use the variety of berries you prefer and are in season.
- Wrap extra pie crust tightly and refrigerate for up to 3 days, or freeze for up to 2 months. When ready to use, thaw overnight in refrigerator, then roll and proceed as recipe directs.