Mini Berry Tarts

DSC_0333_FotorDSC_0339_FotorDSC_0336_FotorDSC_0344_Fotor

Happy Wednesday to ya, folks!

Today (like most days) I was craving a little somethin’ sweet. It was a gorgeous day and I had a five-mile run under my belt, so it only felt appropriate that I treat myself. 🙂 To do so, I enlisted the help of a long-time best friend (and blog follower–she’s made it on here before!): Lizzardbacon (Elizabeth works too, I guess 😉 )

DSC_0337_Fotor

Since it was a bit on the warmer side of things (to the tune of upper-80’s, might I add), we both thought something a little lighter (but still just as delicious) was in order. A quick scroll through Pinterest and we landed on the perfect solution: mini berry tarts! 

These are the perfect summer treat. They’re light, tart, a tad crumbly, and very satisfying. They look very patriotic, too (Fourth of July is coming up, you know!). Plus, they’re mini, so you can eat six (or ten?) and be a-okay, right? 

These little tarts also come together pretty quickly, and you probably have all of the ingredients for them on hand in your very kitchen. Right now. Seriously,  go check. 😉

The base is a simple sugar cookie crust that consists of some unsalted butter, a dash of salt, a splash of vanilla, and a bit of powdered sugar. That’s it. No eggs, milk, soy, nuts…nada. 😀 Simplicity is key. 

Once the dough comes together, you make the filling by rinsing and draining about a cup of your berries of choice (it’s blueberry season!) and tossing them with some cornstarch, lemon juice, and plain ol’ granulated sugar. About a tablespoon (maybe a little less) of the mixture goes into each tart, and the leftover juice can be drizzled onto the tarts as well. 

You then pop them in the oven for about 15 minutes until the cookie turns all golden and wonderful, let them cool (maybe?), and proceed to eat the entire batch. 

I’m not kidding about that. We maybe made 15 of them, and by the time we were done taking pictures for the blog we had about eight left. And right now, two. 😈 Gotta love summer!

Ta-da! Simple and muy delicioso. 

Let’s get to it, shall we? 

[yumprint-recipe id=’23’]

Apple Pie Burritos

DSCN2518_FotorAren’t Mondays off great? No school, an extra day to do whatever you didn’t over the weekend (*cough* math homework *cough*), and the next weekend comes even faster. 

Plus, tomorrow’s Fat Tuesday. 

It’s going to be a pretty great week if I don’t say so myself. 🙂

Since I had all this extra time this past weekend, I decided it was a good time to get a blog post up. And since my mom had just come back from Costco with enough apples to feed a small army (my family eats a l-o-t of apples), a dessert involving my favorite fruit was bound to happen. And thus, the apple pie burrito was formed. 

 

DSCN2526_FotorBeautiful, aren’t they? 

Unpopular opinion time: my least favorite part of the apple pie is the crust. I can’t get enough of the apples, though, all soft and warm and swimming in syrupy, spicy goodness, and the crust always tastes off. Too buttery and leaning too far towards the savory end of the spectrum to complement the apples for me. Most times I’ll pass on the crust and just eat a big ol’ pile of those baked apples. 😀

Not with these bad boys. 

To start, the filling is de-li-cious–you can use the canned apple pie filling you can buy at the store, but the homemade kind is always better. 😉 And then, instead of a weirdly savory crust, you’ve got a cinnamon-sugar coated crispy-crunchy tortilla encasing the filling. 

And, as if they weren’t irresistible enough, the hardest part about these is folding the tortilla. 

What’s not to like?

DSCN2509_FotorYou’re going to start with 10-14 flour tortillas, depending on how much filling you have. (I’ll include the recipe for the homemade apple pie filling below!). I rolled mine out as thin as they could be with a rolling pin because I felt they were a little thicker than I’d like, but it’s all a personal preference. You do you, bro. 🙂

DSCN2511_Fotor

 You’ll then spoon about 2 tablespoons of apple pie goodness onto the tortilla, far enough over that it’ll all be encased once you burrito your tortilla. 

Now, I didn’t want any of my filling leaking out of the tortilla while it baked, so I folded it like this: 

DSCN2511_Fotor DIAGRAMSo you basically fold the sides in, then the top over just enough to cover the filling, then the bottom two corners just a bit, and then you roll it alllllllllllll together until it resembles something like this:

DSCN2512_FotorOr you can always just roll it up normally without all the bells and whistles and make yourself some Apple Pie Taquitos. Whatever floats your boat. 😀

DSCN2513_Fotor

 

After you’ve successfully burritoed your tortilla, you’ll either dunk or brush said burrito in melted butter. This not only helps the cinnamon-sugar to adhere to the surface, but it browns the tortilla nicely and adds a richness to the dessert. 

DSCN2514_FotorAnd then, my most favorite part–the cinnamon sugar. Bathe that buttered burrito in the cinnamon-sugar until it’s coated to your heart’s desire. In the above pictures of the finished burritos you can see that the sugar caramelized on top while it baked…h-e-a-v-e-n. 

DSCN2516_Fotor

Pop your burritos in the oven for five or so minutes until they’re hot and golden. They’re amazeballs fresh out of the oven with a big scoop of vanilla ice cream– à la mode, if you will. Of course, you can store them in an airtight container afterwards and heat one up in the microwave whenever you so please. It’s the best of both worlds: immediate and delayed gratification! 🙂

Let’s get to it, shall we? 

[yumprint-recipe id=’15’]