- ½ cup Sunsweet finely chopped prunes
- 1 Tbsp peel chopped and mixed
- 1 Tbsp Sunsweet Dried Cranberries
- 1 Tbsp orange juice
- 6 Amaretti cookies, lightly crushed
- 2 Tbsp lemon curd
- 12 frozen pastry tart shells in tin foil
Holiday Prune and Citrus Tarts
½ cup (125mL) finely chopped Sunsweet prunes
1 Tbsp. (15mL) chopped, mixed peel
1 Tbsp. (15mL) Sunsweet dried cranberries
1 Tbsp. (15mL) orange juice
6 Amaretti cookies, lightly crushed
2 Tbsp. (30mL) lemon curd
12 frozen pastry tart shells in tin foil
Preheat oven to 350F (180C). Place tart shells on a cookie sheet.
In a medium bowl, place prunes, mixed peel and dried cranberries and sprinkle with orange juice.
Divide crushed Amaretti cookies between 12 tarts. Top with prune mixture. Spoon a small amount of lemon curd over each tart. (If making fresh pastry, top each tart with a little pastry shape.)
Bake in the oven for 12-15 minutes, until pastry is golden. Remove from oven and cool in tins on a rack.
Remove tarts from tins and serve with a dollop of whipping cream or ice cream.
Makes 12 tarts.