I always keep a box of Tenderflake tart shells in the freezer - quick dessert when unexpected company arrives.
|1 Pkg||12 Tenderflake Tart Shells|
|1 can||Fruit Pie Filling|
|1 can||Whip Cream|
Separate and place frozen tart shells in tinfoil liners on baking sheet. Defrost for approximately 5-10 minutes and bake unfilled tart shells in pre-heated 375 oven for 10-12 minutes or until golden. Let cool and store in individual tinfoil liners in air tight container. Open a can of pie filling, put contents in storage container, refrigerate until needed. At time of serving place one tart shell on plate, fill with pie filling, and garnish with whip cream.
Don't fill tarts until ready to serve as the pastry will get soggy.
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