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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