TT w/Linky: Mini Cherry Pies

Okay, so I'm sure I've found the EASIEST dessert EVER to be baked.......Mini Cherry Pies.  Seriously, this took all of 7 minutes to prepare and 13 minutes to bake.....DONE!  

And SO good!

Can you tell I love this recipe?!

And perfect timing....this can be very patriotic for the 4th of July.

Two things are all you need.....and a third if you wanna splurge.  Pre-made pie crusts by Pillsbury and canned cherry pie filling....that is it.

Here's what you do.....roll out that pre-made Pillsbury Pie Crust.  Use a 2 1/2 inch biscuit cutter and punch out the dough.  Place into a mini muffin pan, gently.

Fill with your favorite canned pie filling.....I used cherry but blueberry would be great as well....or both!  Bake these little gems for 13-14 minutes and you're done!  It is THAT easy.  Paige and I whipped these out in no time.

Yum, Yum, Yum.

The third, optional ingredient....whipped cream.  I suggest adding the whipped cream.....OH so good.

The only drawback....it's super easy to eat about five of these, in one sitting.  But I'm very thankful for easy, delicious desserts that most will love!

I'm bringing these to the 4th of July party I'm attending......what are you planning on?

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.
 

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!
 
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Best of the Web: Star Spangled Custard Tart

Celebrate Memorial Day with this Star Spangled custard tart from Bon Appetit.  Fresh blueberries, raspberries and strawberries top this white balsamic custard tart.  It's sure to be a hit at every summer BBQ.

White Balsamic Custard Tart with Fresh Berry Topping
via Bon Appetit 

Makes 8 servings

Ingredients

Crust

1 1/4 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon whipping cream

Filling

1/2 cup whipping cream
2 tablespoons cornstarch
2 large eggs
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup white balsamic vinegar
3/4 cup water
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter

Topping

2 large strawberries, hulled, sliced
2 1/2-pint containers blueberries
1 1/2-pint container raspberries

Preparation

for crust:

Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and cream. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Chill 1 hour.

Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.

for filling:

Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.

Boil vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk vinegar mixture into egg mixture; return to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.

for topping:

Arrange strawberry slices in star pattern in center of tart. Arrange raspberries in star pattern. Surround with blueberries. Cover loosely and chill until ready to serve. DO AHEAD Can be made up to 6 hours ahead.


What are your plans for this Memorial Day Weekend??

Photograph by Mark Thomas via Bon Appetit


I love to hear from you! Thank you for taking time out of your busy day to leave a comment. Have a fantastic day!


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