After visiting my sister and learning how to make a tart, I was inspired to buy my own tart pan. In fact, I bought a regular sized tart pan and then 6 mini tart pans so I could make individual tarts. I made a yummy tart for Family Home Evening treats this past Monday, and they were a hit. Not as beautiful as I would have liked, since my berries were a little smashed (they were leftovers from when we had blackberry crepes so they had seen the back side of a serving spoon) and the apple slices were re-hydrated from the dried apple slices I have in my food storage. Also, the recipe called for apple jelly which I didn’t have, so I used strawberry jelly instead. It colored everything red (imagine that) and also had chunks of strawberries in it. But really, it tasted great anyway, even with the less than pleasing presentation. And they weren’t bad looking, just not catering-worthy by any stretch. This recipe came from my Betty Crocker cookbook, and I did modify it a bit by using low-fat cream cheese and low-fat sour cream. I also put only 1/4 cup of jelly on instead of the 1/3 cup it called for.
My oldest child ate all hers and had the leftover tart for a snack the next day. My middle child ate most of the filling from his and part of the shell (he’s really not a sweets kid though), and the baby ate all hers and probably would have shared the leftover one, had she been awake.
