Tuesday, March 6, 2012
A New Twist on Dessert
After hearing how many of you really liked the idea of Homemade PopTarts, I was super excited when my sister Leah emailed me another idea. This was using those poptarts!!
Pie. It's delicious, pretty easy to make, smells amazing...but sometimes you want pie without wanting to MAKE pie! The 9pm sweet tooth has gone from a pester in the back of your mind, to the only thing you can think about. You want something sweet and warm, maybe with a scoop of Ice Cream. Oooh, pie! But it's 9 o'clock in the evening. There's no way you're rolling up your sleeves, turning on the oven and starting to peel apples. Who wants to wait hours for it to bake and then cool enough to eat? Don't get me wrong, I LOVE pie! But when my sweet tooth won't back down, I am not staying up until midnight to satisfy it.
Here's the solution to that!! Take one of those magnificent little Homemade PopTarts from the freezer, or make a batch in the afternoon to have ready to heat in the evening. Cook it in the oven according to the directions in the link.
Slice it in half once it has cooled enough to handle, set in a bowl and top with your favorite flavor of Ice cream! Tada!
Blueberry or Peach, you'll have that rich, thick flavor that you find in pie filling.
When Connor and I set out to make these, we did make them smaller than the standard poptarts. Since I was thinking how sweet these would be as a party treat, I made them smaller so that they could serve a crowd and would fit nicely into a bowl. Of course, you can make them any size you want!
I also experimented with making Tarts with the filling and the pie crust and they turned out beautifully.
Can't you just picture a nice Ice Cream party or Shower with a selection of two or three different tarts and a few complimenting flavors of ice cream? Everyone gets to create their own dessert.
For the mini Tarts:
1 store bought ready to use Pie Crust
1 mini muffin tin
a rolling pin
knife or Pizza Cutter
Nonstick spray or butter
Your Favorite Flavor of Fruitful Delights Jam
Roll the dough out until it's about half the thickness it started out as. I ended up with 12 after I combined the scraps and rolled them out.
Either spray with non-stick spray or butter the muffin tin to help keep the jam from sticking.
Cut the dough into 3 inch squares and carefully place into the mini muffin cups. Make sure to press the folds that you create to help keep the jam from oozing out.
Once all of your pieces are done, carefully spoon about a teaspoonful of Jam (I used Strawberry-Banana) into each.
(Note: if you have any muffin tin slots that haven't been used, fill them about halfway with water before baking.)
Bake at 350 degrees for about 10 minutes or until the crusts are golden brown and the Jam is bubbling.
Now is the hard part!! Waiting until it's cool enough to eat!!
I served them warm with a scoop of Vanilla Ice Cream and they were so tasty!!