| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Fruits, Desserts, Holiday | 6 | Servings | |
INGREDIENTS
| 1 | Orange | |
| 1 1/2 | c | All-purpose flour |
| 2 | tb | Sugar |
| 1/2 | c | Butter; in small pieces |
| 2 | Egg yolks | |
| 1 | c | Canned cherries |
| 1 | c | Canned blueberry filling |
| Orange slices | ||
| Orange-peel twists; |
INSTRUCTIONS
GARNISH Loaded with flavor and fun, these luscious orange-flavored tarts are filled with cherries and blueberries. Preheat oven to 400F. Grate peel from orange to measure 2 tsp; squeeze juice to measure 4 tbsp. Place flour and sugar in food processor with butter; pulse, using on-off, just until mixture resembles coarse crumbs. Add egg yolks, orange peel and 3 tbsp reserved orange juice. Pulse just until mixture forms a ball, adding additional 1 tbsp orange juice if necessary. Pat dough into a flat disk; divide into sixths. On lightly floured cookie sheet, place one sixth of dough. Using floured fingers, shape dough into either a club, diamond, heart or spade playing-card shape, 4-1/2 x 3-1/2, forming a 1/2-inch high rim. (Or simply shape into 4-inch circle, forming a 1/2-inch high rim.) Repeat with the remaining dough. Freeze cookie sheet 5 minutes until dough is firm. Bake 14-16 minutes until crust is lightly browned. Cool on wire rack. To serve, spoon pie fillings into cookies crusts.Place tarts on individual serving plates. Garnish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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