We start with store-bought tart shells, and fill them with home-cooked fresh fruit. Fast and easy, this dessert makes a big impression at any outdoor party.
1 pkg (dozen) Clearbrook Farms large tart shells
1 pkg refrigerated pie crust or sugar cookie dough
1 egg, beaten, with 1 Tbs water
sugar for sprinkling
Vanilla Ice Cream
For Red Apple Filling:
2 Granny Smith apples
2 Royal Gala apples
lemon wedges for spritzing
1 pkg (about a dozen pieces) Atomic Fire Balls
1/2 cup sugar
1/4 cup flour
For Blueberry Filling:
1 pints fresh blueberries
juice and zest of one lemon
1 cup sugar
1/2 cup water
Cut, core, peel and chop the apples into small bite-sized pieces. Squirt them with lemon juice while you are cleaning and chopping them to keep them from turning brown. Smash the Atomic Fire Balls by putting them into a Ziploc bag, and hitting them with a mallet or hammer. Combine the chopped apples, smashed fire balls, sugar and flour, and mix well. Bake in a 350 degree oven in a roasting pan, stirring occasionally, for about 40 mins, until the coating comes to a boil and thickens. Remove from oven and cool.
Wash the blueberries and put half of them in a non-reactive sauce pan with the lemon zest, water, and sugar and bring to a boil. Combine the corn starch and lemon juice and whisk well. Add to the boiling fruit and stir while the sauce thickens. Remove from heat and immediately stir in the remaining half of the blueberries. Cool in the fridge.
Roll out the pie or cookie dough and use a cookie cutter to cut out star shapes. Brush with egg wash and sprinkle with sugar. Bake as directed on the package until lightly golden brown.
Spoon the fruit filling into the tart shells, and top each tart with a sugar-coated star. Serve with vanilla ice cream.