Fresh fruit tarts/Cooking for 1 or 2 50552

Recipe submitted by road runnerusa

Take advantage of fruits in season for this delicious dessert.

Single crust tarts (makes 2)

1/2 cup flour

Dash salt

3 tbs. Butter or margarine

1 tbs. Ice water

Double crust tarts (makes 2)

3/4 cup flour

1/4 tsp. Salt

4 tbs. Butter or margarine

2 tbs. Ice water

APPLE

2 cups apples

Peeled, cored, and sliced

1/4 cup sugar

1 tbs. Flour Or tapioca

1/4 tsp. Cinnamon

APRICOT

1 cup apricots, pitted, sliced

1/3 cup sugar

1 tbs. Flour or tapioca

BLACKBERRY

2 cups Blackberries

1/4 cup sugar

1 tbs. Flour or tapioca

PEACH

2 cups peaches

Peeled, pitted and sliced

1/3 cup sugar

1 tbs. Flour or tapioca

1/4 tsp. Cinnamon

Crumb topping

1/4 cup flour

2 tbs. Brown sugar

2 tbs. Butter

2 tbs. rolled oats or chopped nuts, optional

Combine flour and salt. Cut in butter until mixture resembles coarse cornmeal. Stir in water with a fork until dough holds together. Form 2 balls for single crust tarts or 4 balls for double crust tarts. Flatten balls, wrap in plastic and chill for 25 minutes.

For single crust tarts, roll pastry out on a floured surface into two 61/2-inch rounds to fit 41/2-inch tart pans. Lit pastry into pans and flute edges. Fill with fruit, sprinkle with crumb topping, page 166, and bake in a 400 degree oven for 30 to 40 minutes. For baked shells, prick pastry with a fork and bake unfilled in a 450 degree oven for 10 to 12 minutes, or until golden. Fill as desired.

For double crust tarts, roll pastry out on a floured surface into two 61/2-inch rounds. Fit into 41/2-inch tart pans. Roll remaining pastry into 2 rounds large enough to cover tops of tarts. Lay over filling. Flute edges, prick with a fork and sprinkle with sugar. Bake in a 400 degree oven for 30 to 40 minutes until crust is golden.

Combine fruit with sugar, flour and spice. Spoon fruit mixture into prepared pastry shells. Sprinkle with crumb topping, or if making double crust tarts, top with pastry.

Crumb Topping Directions: Combine flour and sugar; cut in butter. Add rolled oats or nuts if desired. Sprinkle topping over single crust tarts. Bake in a 400 degree oven for 30 or 40 minutes.

Fruit crisp: Arrange fruit mixture in individual baking dishes without crust. Top with crumb topping. Bake in a 400-degree oven for 30 minutes.