Fruit Tart

• 1/2 cup all-purpose flour
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons ice water
• 1 cup skim milk
• 3 egg whites
• 2 tablespoons white sugar
• 1/4 teaspoon vanilla extract
• 1 bananas, peeled and sliced
• 1 kiwi, peeled and sliced
• 1 cup sliced fresh strawberries

DIRECTIONS:

1. In a bowl, sift together the flour, light brown sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle with the ice water, and toss the mixture with a fork until evenly moistened. Pat into a round, and wrap in plastic. Refrigerate for 30 minutes.
2. In the top half of a double boiler, heat the milk until it begins to bubble. In a bowl, beat together the egg whites, sugar, and 1 tablespoon of the hot milk. Whisk the egg white mixture into the remaining hot milk . Cook and stir without boiling about 10 minutes, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and stir in the vanilla. Cool to room temperature.
3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch tart pan with a removable bottom.
4. On a floured surface, roll the tart dough out to 1/4 inch thickness. Press the chilled dough into the prepared tart pan. Trim the edges, and pierce the bottom with a fork. Bake 15 to 18 minutes in the preheated oven, until golden brown. Remove to a wire rack, and cool completely.
5. Spoon the filling mixture into the crust. Bake 18 to 20 minutes in the preheated oven. Cool to room temperature on a wire rack. Refrigerate 8 hours. Arrange banana, kiwi, and strawberry slices over the filling just before serving.

Butter Pecan Tarts

• TART SHELLS
• 1 3/4 cups all-purpose flour
• 1/2 cup LAND O LAKES® Butter, softened*
• 1/2 cup sugar
• 1 egg
• 1 teaspoon almond extract
• FILLING
• 1 cup powdered sugar
• 1/2 cup LAND O LAKES® Butter
• 1/3 cup dark corn syrup
• 1 cup chopped pecans
• 36 pecan halves

DIRECTIONS:

1. Heat oven to 400 degrees F. Combine all tart shells ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
2. Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells. Bake for 7 to 10 minutes or until very lightly browned. Remove from oven. Reduce oven to 350 degrees F.
3. Meanwhile, combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Remove from heat; stir in chopped pecans.
4. Spoon filling into baked shells; top each with pecan half. Bake for 5 minutes. Cool 20 minutes; remove from pans.

Butter Tarts

• 1 1/2 cups packed brown sugar
• 2 eggs
• 1/2 cup butter
• 2 cups raisins
• 2 tablespoons heavy cream
• 1 cup chopped walnuts
• 30 (2 inch) unbaked tart shells

DIRECTIONS:

1. Preheat oven to 325 degrees F (170 degrees C).
2. Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
3. Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.