Party-Friendly Pastries!

Zoomer | May 17th, 2012

Bridal Shower, BBQ or just having a few friends over this weekend? Try one of these treats from Tenderflake to top off a great meal!

Ingredients:

1 Package Tenderflake® Mini-Tart Shells
2 oz (30 g) Cream cheese, softened
1/4 cup (50 mL) Smooth peanut butter
1 ½ tbsp (22 mL) Unsalted butter, softened
1 ½ tbsp (22 mL) Packed light brown sugar
1/2 cup (125mL) Whipping Cream
1/2 tsp (2 mL) Vanilla
1/3 cup (75mL) Grape jelly or jam
Chocolate shavings

Method:

Prep Time 15 min
Total Time 45 min
Skill Level Basic
Serves 9 (2 tarts each)
Classification Dessert

PREHEAT oven to 375°F (190°C).
PREPARE mini-tart shells as per package directions for unfilled tart shells. Remove from oven, set aside to cool.
BEAT together cream cheese, peanut butter and butter until smooth with a hand mixer in a small bowl, about 1 minute. Add brown sugar and mix well.
WHIP cream and vanilla in a separate bowl until firm. Fold into peanut butter mixture.
SPOON jelly or jam in the bottom of cooked and cooled tart shells. Spoon peanut butter mixture on top.
COVER and chill until ready to serve.
SPRINKLE mini-tarts with chocolate shavings before serving.

Serves: 6

 

Ingredients:
2 TENDERFLAKE® Frozen Deep Dish Pie Shells
1/4 cup (50 mL) Frozen blueberries
1/4 cup (50 mL) Frozen raspberries
2 tsp (10 mL) flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) Cinnamon
1/4 tsp (1 mL) Lemon zest
6 Lollipop sticks 4 inch/10 cm long
1 Egg, beaten

Directions:
PREHEAT oven to 400°F (200°C).

REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.

MEANWHILE mix together berries, flour, sugar, cinnamon and zest.

REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out six shapes from each pie shell using a cookie cutter no larger than 3 inches (8 cm) in diameter.

PRESS a lollipop stick gently against 6 pastry cut outs. Approximately 1 ¼ – 1 ½ inches (3 – 4 cm) of stick should overlap the pastry.

DIVIDE fruit mixture evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border.

BRUSH edges of pastry around the filling with beaten egg. Top with remaining cut outs. Gently press edges together, and crimp with a fork.

BAKE for 12-15 minutes, or until pastry is golden. Allow to cool completely before decorating or serving.