Ingredients Jump to Instructions ↓

  1. 1 Orange

  2. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  3. 2 tablespoons 30ml Sugar

  4. 1/2 cup 99g / 3 1/2oz Butter - in small pieces

  5. 2 Egg yolks

  6. 1 cup 62g / 2 1/5oz Canned cherries

  7. 1 cup 237ml Canned blueberry filling

  8. Garnish

  9. Orange slices

  10. Orange-peel twists

Instructions Jump to Ingredients ↑

  1. Loaded with flavor and fun, these luscious orange-flavored tarts are filled with cherries and blueberries. Preheat oven to 400F. Grate peel from orange to measure 2 tsp; squeeze juice to measure 4 tbsp.

  2. Place flour and sugar in food processor with butter; pulse, using on-off, just until mixture resembles coarse crumbs. Add egg yolks, orange peel and 3 tbsp reserved orange juice. Pulse just until mixture forms a ball, adding additional 1 tbsp orange juice if necessary. Pat dough into a flat disk; divide into sixths. On lightly floured cookie sheet, place one sixth of dough.

  3. Using floured fingers, shape dough into either a club, diamond, heart or spade playing-card shape, 4-1/2 x 3-1/2, forming a 1/2-inch high rim. (Or simply shape into 4-inch circle, forming a 1/2-inch high rim.) Repeat with the remaining dough. Freeze cookie sheet 5 minutes until dough is firm. Bake 14-16 minutes until crust is lightly browned. Cool on wire rack.

  4. To serve, spoon pie fillings into cookies crusts. Place tarts on individual serving plates. Garnish.


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