Tuesday, October 15, 2013
Saucy Slow Jams Tarts
We use muffin tins to make miniature tarts made with Slow Jams! This recipe comes together in minutes and the reward for your hard work is these delectable little bites.
1 Package Pre-made Pie Crust
If you are feeling ambitious, you can make your own – here is a good recipe
3 Cups of your favorite fruit – sliced and chopped so they will fit into the muffin cups.
1 Jar of your favorite Slow Jams
Butter each individual muffin cup and heat the oven to 375 degrees.
Cut the pie crust into 2.5 x2.5 inch squares and keep remaining pieces for topping. Fill each individual cup half of the way with fruit and spoon 2 Tsp. of Slow Jams. When you have filled each cup, spoon any remaining jam and fruit into the cups until you have used everything. Use the leftover pie crust to create shapes and designs on the top of the tarts, or leave them open as shown.
Bake tarts for 12 minutes or until pie crust begins to brown. Remove from the oven and cool before using a large spoon to empty muffin cup tins. The tarts should pop right out but if you have any difficulty removing them from their tray, take a knife and run it around the edges of each tart. Serve with whipped cream or ice cream!