Mini Fruit Tarts

I made these fruit tarts as a last minute dessert for a family get together.
They were a huge hit and SO yummy!

Mini Fruit Tarts

• 1 batch of your favorite sugar cookie dough (can use store-bought.)
• 1 8 oz. package cream cheese, softened
• 1/4 cup sugar
• 1 8 oz. carton cool whip
• 1-2 cups of your favorite fruit, chopped.  (Ideas: blueberries, kiwi, peaches, strawberries, pineapple, raspberries, etc.)

Grease a mini-cupcake pan.  Roll out dough about 1/4 inch thick.  Using a cookie cutter or a cup, cut circles out of dough- about 2 inches in diameter.  Press into 24 mini cupcake wells.  Bake at 350 for about 10-12 minutes.  Let cool, and carefully take out each cup and set on rack to cool some more.  (They can break, so you really need to be patient and be careful.) 

While they are cooling, mix cream cheese and sugar until smooth.  Fold in cool whip.  Spoon into each cup.  Top with your favorite fruit!  Enjoy!

Easy Pie Crust

This pie crust is so easy to make, and the best one I have ever tasted!  I got this recipe from my sister, who is the queen of peach pie.  Every September, she literally has neighbors and even strangers knocking on her door asking for her to make them a peach pie.  Including me.

Pie Crust

• 1 1/2 cups flour
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 cup butter, melted and cooled (my sisters recipe calls for oil, but I prefer butter.)
• 2 tbsp. milk

Mix flour, sugar, and salt in 9" pie plate.  Combine butter and milk in separate bowl and whisk together.  Add butter/milk mixture to pie plate and mix with fork until you form the dough.  You can add a little flour if it's too sticky.  Form dough into a ball, then press until you form your crust.  Bake at 400 for 12 minutes, or until edges are golden brown.  Add pie filling and enjoy!