Mini Cream Fruit Tarts: Apricot, Italian Plum & Prune, Raspberry, Blueberry

August 11th, 2011 § 0 comments § permalink

Makes 8 Tartlets

Ingredients

Lemon Cream
Almond Cream
Honey & Herbed Ricotta
1 cup sliced apricots
1 cup sliced Italian plums
¼ cup prunes, chopped fine
1 cup raspberries
1 cup blueberries
8 tartlet shells, par-baked
Ginger Honey Glaze
Herbal Honey Glaze
Sweet Black Pepper Cherry Glaze

Directions

Pre-heat oven to 350 ° F. Place about 3 tablespoons filling of choice into a par-baked tart shell and place about ½ cup of fresh fruit, (for the plum add the prunes as well) nicely arranged on top. Bake for 10 -15 minutes or until the fruit is soft. Take out of the oven and brush with a little bit of glaze of choice. The recipe makes 2 of each variety of tartlets.

*Pairing ideas: Blueberry Lemon Cream with Honey Ginger Glaze, Apricot Almond Cream with Herbal Honey Glaze or Black Pepper Cherry Glaze, Raspberry Herbed Ricotta with Ginger Honey Glaze, Plum & Prune with Almond Cream and Ginger Honey Glaze.

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