Use Mason jar lids to make portion sized mini fruit pies and tarts!
It’s Healthy Kitchen Hacks Wednesday – the day we share our favorite time-saving kitchen tricks and cooking shortcuts to help you make healthy and delicious meals.
Now…onto today’s featured Healthy Kitchen Hack:
How To Make Mini Pies and Tarts with Mason Jar Lids
This week’s Healthy Kitchen Hacks fits perfectly into this month’s Recipe ReDux theme:
Use Mason jar lids to make portion sized mini fruit pies! via @tspbasil #thereciperedux Click To Tweet
Small Bite Desserts
In honor of The Recipe ReDux’s 6th birthday, we’re celebrating with cake…or another small bite dessert that fits your fancy. Show us your healthy small bite dessert creation.
I’ve first tried this hack a few years ago (it was my first Periscope cast) and then I refined it for a Healthy Aperture post for Mini Pear and Fig Tarts. Now it’s one of my favorite baking tricks for making desserts with built-in portion control!
You’ll need 3½-inch Mason jar lids [*affiliate link* – I use these Ball wide mouth lids and bands] and you use them like you would use a regular size tart pan (that’s the pan with a removable bottom) to make mini tarts and pies.
As for the dough, you can use frozen pie crust. I’ve used this pie crust recipe with this hack as well as a sweeter dough recipe similar to this German Fruit Tart (and featured in the mini cherry tarts below.)
For the fruit, simply cut up 2 1/2 cups of fresh fruit or thaw frozen fruit in a pan. I add a few tablespoons of sugar, honey or jam (or less if the fruit is really ripe and sweet) and then mash it up and let it sit for about 10 minutes (this is called macerating.) Then I mix in 1 tablespoon of cornstarch, some vanilla extract and your pie filling is ready to go.
Happy happy 6th birthday to The Recipe ReDux! For more small bite dessert recipes, click on the ReDux graphic below.