featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, June 4, 2019

#COOKING WITH CLORIS--DESSERT IN A JIFFY RASPBERRY TARTLETS

There are some staples I always keep in the freezer for those times when I don’t have time to make a dessert totally from scratch but still want to whip up something special. These include frozen fruit along with frozen pie dough, fillo dough, puff pastry, and pre-baked fillo dough shells.

These raspberry tartlets are made using the pre-baked fillo dough shells and take only a few minutes of prep time and 10 minutes in the toaster oven.

Dessert in a Jiffy Raspberry Tartlets

Ingredients:
Zest and juice of 1 small lemon
1 cup fresh or frozen and thawed raspberries*
3 tablespoons cornstarch
1/4 cup cold water
3/4 cup sugar
24 mini pre-baked fillo dough shells (available in freezer section)

Combine cornstarch and cold water in a small saucepan until smooth. Stir in lemon juice, lemon zest, sugar and fruit. Cook over medium-low heat, stirring continually, until thickened. Allow to cool for a few minutes.

Spoon fruit filling evenly into tartlet shells. If you have fruit filling left over, refrigerate. You can warm it in the microwave and over vanilla ice cream another night.

Place on baking sheet and bake in toaster oven at 350 degrees F for 8-10 minutes.**

Place on wire rack to cool for 15 minutes before serving.

* You can also do a combination of raspberries and blueberries.

** You can skip this step and serve immediately, but I like to crisp up the shells a bit more.

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