A short, tender melt in the mouth pastry can make a sweet pie a real showstopper when eaten.
Home Made Top Tarts!
Most versions pair roasted sweet potatoes with evaporated milk, but my diy approach simmers simmer sweet potatoes with whole spices in milk and cream for the richest, most aromatic sweet potato pie you'll ever make.
Recipe Summary Home Made Top Tarts!
I didn't think anything could be better than a toasted store bought pastry tart in the morning--until I made these. Very, very easy to make! Kids (and adults) love them!Ingredients | Sweet Pie Recipes Easy
1 (15 ounce) package refrigerated pie crusts
¼ cup strawberry jam, divided
2 cups confectioners' sugar
2 tablespoons milk
½ teaspoon vanilla extract
1 tablespoon colored decorating sugar, or as needed
Directions
Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.
Info | Sweet Pie Recipes Easy
prep:
20 mins
cook:
10 mins
additional:
20 mins
total:
50 mins
Servings:
8
Yield:
8 tarts
