Bring the hostages home.
Happy Thanksgiving!! Thanksgiving Pies and Tarts are so traditional for this holiday meal. Here are a few of my favorites!
Apple Hand Pies (guest blogger)
Fruit Tarts
Fruit Pies and Autumn go hand in hand. While we often think of pumpkin pies and cakes at this time of year, fruit pies of all sorts are popular. Once when making a fruit tart for company, I realized I had forgotten to buy enough of one fruit for the entire tart. So I used a few fruits on the tart. My company loved it, as each person could choose which fruit was the favorite. A new idea was born! Now I do this all the time. For this recipe, I used 1 apple, 1 pear, strawberries and blueberries. The bright colors make a great presentation and it’s just fun to pick our which fruit we like! Use the fruit you like from peaches to blackberries to mangos. I like a touch of sweetness but not overly so I do not add a confectioner’s sugar glaze on top. This time, I spread marmalade on the bottom. You may also spread marmalade on the top of the fruit. I often make mini tarts, using again several different fruits. It’s easy to serve and eat and is a wonderful portion control!
Great choice for Book Clubs!!
Winner of the Illinois Soon To Be Famous Author Contest
Foodie Lit
After surviving abuse from her alcoholic but titled father, the death of her mother in childbirth and the manipulation of family friends, Ella Parker decides that a bit of dishonesty is called for. Alina Rubin's novel is filled with the intrigue of hidden identities, pain and betrayal and friendships and loyalty. We follow Ella on her journey of transformation, her external successes and her inner growth. This medical historical novel is part of the series, Hearts and Sails –no need to say goodbye to Ella and friends at the end of the novel!
Fruit Tarts
Yield: 1 large, 9 mini
1 package puff pastry, 2 sheets
1 apple, thinly sliced
1 pear, thinly sliced
8-10 strawberries, sliced
1 cup blueberries
½ cup sugar
3 tablespoons cinnamon
4 tablespoons marmalade, divided
1 egg plus 1 teaspoon water, mixed for egg wash
Large Tart
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Thaw puff pastry in refrigerator for 2 hours.
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Preheat the oven to 400F (205C).
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Roll out 1 pastry slightly to make pastry thinner.
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Brush the pastry with 2 tablespoons marmalade, leaving 1” around the edge. Using the 4 fruits, arrange in rows of each fruit, leaving the 1” margin around the edge. Soften the remaining marmalade in the microwave or over a stove, and brush the fruit evenly.
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Brush the edges of the pastry with the egg wash.
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Bake for 20 minutes or until the apples are fork tender. Remove from oven and cool. Allow your family or guests to pick the fruit they like from the tart.
Mini Tarts
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Preheat the oven to 375F (190C) Open the puff pastry and roll out slightly to make the pastry thinner. With a pizza cutter or sharp knife, cut the pastry into 9 pieces.
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Brush the bottom of each mini tart with the marmalade.
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Place 1 tablespoon of your fruit of choice in the center of the pastry piece. The pieces of fruit should be cut in small pieces to fit into the small pieces of puff pastry, much smaller than for the larger tart above.
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Fold over the corner to make a triangle. With the tines of a fork tine, press the edges together, using a bit of water to seal completely.
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Brush the tops of the mini tarts with the egg wash.
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Bake for 12-15 minutes or until the tops of the mini tarts are golden.
Expandthetable suggestions
Jam options: If you are not a marmalade fan or don’t have it on hand, try jams like apricot or peach. I like the light-colored jams so the fruit shows through although, I have also used red raspberry.
Reduce the sugar: Use Stevia or another sugar substitute in the ingredients, following conversion measurements on the package.
