These crustless fruit tarts are such an easy dessert and a great way to use up pie crust scraps for the garnish. Sugar cookies would also be a great topper if you don't have any pie crust handy.
Ingredients
2 cups chopped apricots
1 Tbsp sugar, to taste
1-2 Tbsp water
2 cups pitted cherry halves (such as Rainier)
1 Tbsp sugar, to taste
1-2 Tbsp water
1 cup sliced peaches
1 cup raspberries
½ Tbsp sugar, to taste
1-2 Tbsp water
Pie crust or sugar cookie dough
1 egg, beaten
Instructions
Make the pie crust or sugar cookie dough. Let the dough chill.
To prepare the apricot filling, cook the chopped apricots with 1-2 Tbsp water in a small saucepan over medium heat, stirring frequently, until it forms a chunky purée.
Stir in sugar to taste.
To prepare the cherry filling, cook the pitted cherry halves with 1-2 Tbsp water in a small saucepan over medium heat, stirring frequently, until it forms a chunky purée.
Stir in sugar to taste.
To prepare the peach-raspberry filling, cook the sliced peaches with 1-2 Tbsp water in a small saucepan over medium heat, stirring frequently.
Once the peaches begin to soften, add the raspberries and continue cooking until it forms a chunky purée. (I like to keep the raspberries fairly whole, rather than completely mashed).
Stir in sugar to taste.
Roll out the pie crust or sugar cookie dough and cut out shapes, sized appropriately for the size of ramekin that you are using.
Spoon the fruit filling into the oven-safe ramekins.
For minis, I used 3-inch ramekins.
Place a pie crust/sugar cookie cut-out in the center of each ramekin, on top of the fruit filling.
Brush the cut-outs with beaten egg and sprinkle them with granulated sugar.
Bake the crust-less fruit tarts at 375 degrees for 7-10 minutes, or until the fruit begins to bubble and the cookie cut-out is a light golden brown.
Let the tarts cool for 10 minutes or so and then spoon vanilla ice cream on top to serve them à la mode.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/mini-crust-less-fruit-tarts/