Best, New (easy!) Cooking Creations

So, at the grocery store they had a sample of the yummiest tart, and ever since then, I've had to make it. I don't even remember the event-something at the Oehring's :) Anyway, I made these two tarts and they were so easy and SO yummy! Plus, they looked so fancy :-) I was very pleased (as was everyone's tummies!) Both recipes courtesy of Pillsbury.

Strawberry-Kiwi Tart

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1 1/2 cups vanilla low-fat yogurt

1 container (8 oz) reduced-fat sour cream

1 box (4-serving size) vanilla instant pudding and pie filling mix

2 tablespoons orange marmalade

Topping

1 cup halved fresh strawberries

2 kiwifruit, peeled, thinly sliced

2 tablespoons orange marmalade



Directions:
1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2 In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling.
3 In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.

 

Sometimes, pie crust bubbles up when it's baked. If bubbles form, press them down gently with the back of a wooden spoon. Continue baking until the crust is done.

 

Blueberry-Lemon Tart

Ingredients:

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

2 containers (6 oz each) lemon yogurt

1 package (8 oz) cream cheese, softened

1/3 to 1/2 can (21 oz) blueberry pie filling

1 cup fresh blueberries

 

Directions:

1 Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.

2 Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.

3 Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.

4 In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve. Store in refrigerator.