All the fresh fruit in the stores and a few days off of work inspired me to make dinner and a dessert. I always hear how easy it is to make fruit tarts so I thought I would give it a try.
1 lb of fresh fruit ( I used raspberries and peaches)
2 tsp of sugar
2 refrigerated pie crusts
1 tbsp of raw sugar
1/4 cup apricot preserves
1 tbsp of lemon juice
1. First I sliced up the peaches and mixed them and the raspberries with a couple teaspoons of sugar.
2. After letting the fruit macerate for a few minutes I divided it between my two pie crusts, on top of parchment line baking sheets.
3. I folded up the edges around the tarts. Brushed them with a little water and sprinkled them with raw cane sugar.
4. I baked mine in a 350 oven for about 25 minutes until the crust was golden brown.
5. After combining the apricot preserves and lemon juice I brushed the tops of my tarts after they came out of the oven.
The verdict: I loved my tarts with a little vanilla ice cream on top it was heaven. Michael also liked the tart. The boys on the other hand did not like it, for whatever reason I'm not sure they left the table after a few bites : (
