Hot To Trot Tarts Recipes

HOME MADE TOP TARTS!

Home Made Top Tarts! image

I didn't think anything could be better than a toasted store bought pastry tart in the morning--until I made these. Very, very easy to make! Kids (and adults) love them!

Provided by kellweeeeezy

Categories Desserts Pies Tarts

Time 50m

Yield 8

Number Of Ingredients 6

Ingredients

1 (15 ounce) package refrigerated pie crusts
¼ cup strawberry jam, divided
2 cups confectioners' sugar
2 tablespoons milk
½ teaspoon vanilla extract
1 tablespoon colored decorating sugar, or as needed

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 60.8 g, Cholesterol 0.3 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 255 mg, Sugar 37.6 g

HOT TO TROT TARTS

Hot to Trot Tarts image

Make and share this Hot to Trot Tarts recipe from Food.com.

Provided by Julie Bs Hive

Categories Pork

Time 35m

Yield 24 appetizers

Number Of Ingredients 10

Ingredients

6 (10 inch) flour tortillas, cut in quarters
3/4 lb chorizo sausage
6 eggs
1 (12 ounce) can evaporated milk
1 1/2 tablespoons chopped fresh cilantro
1 teaspoon ground pure new mexico hot red chili pepper
3/4 teaspoon salt
1 1/2 cups grated monterey jack cheese or 1 1/2 cups low fat cottage cheese
1 small red onion, very thinly sliced and separated into rings
12 fresh jalapeno chilies or 12 serrano chilies, seeded and cut lengthwise into 8 thin strips

Steps:

Preheat the oven to 375°. Spray each of 24 muffin cups, rather generously, with cooking spray. Spray tortilla quarters on both sides. Place one quarter in each cup and bake for 10 minutes, until the edges are golden brown. Remove from the oven.
Remove casings from chorizo. Cut into 1/2 inch slices and fry until well browned. Drain Set aside. In a bowl, whisk eggs until blended. Whisk in milk, cilantro, ground chile, and salt until well blended. Set aside.
Evenly divide the chorizo among tortilla-lined cups. Top evenly with egg mixture and then with cheese and onion rings. Place 4 chile strips on each tart with tips together in the center and strips radiating out to the edges. Set tarts on center rack of oven and bake 15-20 minutes, or until egg mixture is firm.

Nutrition Facts : Calories 186.2, Fat 11.3, SaturatedFat 4.8, Cholesterol 75.8, Sodium 429.6, Carbohydrate 11.5, Fiber 0.8, Sugar 0.8, Protein 9.3

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