Hot Fruit Tarts

Sara Wasserman Sara Wasserman
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This light dessert is great for topping off a meal. It’s good at room temperature, but even better hot. Try it with a scoop of ice cream.

15m 10
Medium Vegetarian Vegan Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

Hot Fruit Tarts

  1. Preheat oven to 350°F (180°C).

  2. Mix crumbs and margarine together and press into 10 individual tart pans.

  3. Combine the filling ingredients and divide evenly among the pie crusts.

  4. In a separate bowl, combine topping mixture until crumbly and spread over the fruit layer. Bake for an hour.

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3 Comments

Esther •

How would I rewarm these for a shabbos or yom tov meal?

Raquel Malul Kosher.com Team •
Reply to Esther

I would rewarm on the hot plate.

yocheved •

clementines vs canned mandarin oranges can we use mandarin oranges here instead of clementines? if yes, what amount should be used?

Chaia Frishman •
Reply to yocheved

I would use two cans, well drained.

yocheved •

tart pan size what size tart pans should be used?

Chaia Frishman •
Reply to yocheved

THey look like mini tart pans. I would divide the ingredients among 10 mini tart pans and see if you need to make one more or one less.