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This would be a perfect candidate for baking in a toaster oven. What do you do with the leftover pie crust scraps? Cut them into desired shapes, brush with a little water or milk, and sprinkle with cinnamon sugar. Bake until lightly browned—which can happen fast so watch them carefully. This was a treat from my childhood that I still love. Sometimes my mother would prick little circles of dough with a fork so they wouldn't puff up, crimp the edges, cool them after baking, and put jam in the center for jam tarts.Prepared pie dough is so handy. Another trick you can do is to cut circles and drape them over the cups of an upside-down muffin tin, crimping them a little. Or you can even use custard cups. Prick with a fork all over and bake until lightly browned. When cool, you can fill them with anything you want for little individual tarts.
Summer Fruit Tarts 2 Servings 1 rolled pie crust 1 cup sliced assorted summer fruit 2 tsp. sugar, divided, plus extra for finishing 2 tsp. apricot jam 1 tsp. lemon juice, divided Heat oven to 400 degrees. Line baking sheet with parchment paper. Slice fruit and toss with 2 tsp. of sugar. Let fruit sit for 10 minutes.Roll pie crust into a 12" circle. Cut 2 circles 5 1/2" wide from pie crust. Place crusts on baking sheet. Divide fruit between circles, leaving a 1" border. Crimp border. Brush crusts with water; sprinkle each with 1/2 tsp sugar. Bake until fruit is bubbling and crust is golden brown, 25 min. Let tarts cool 10 min. In a bowl, whisk together jam and lemon juice, brush over fruit while tarts are still warm. Serve warm or at room temp.
I made something very similar to this, but a little bigger a couple of months ago - really good. Trying to remember what fruit I used in it but am not sure right now altho' blueberries seems possible "nowt wrong with my memory, it's just short" But I do like the idea of individual pies.
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