Donna’s Strawberry Tarts
These little tarts are super easy to make. What a special way to serve a light elegant dessert. Note they are a calorie bargain — only 55 calories!
1/2 cup flour
1/2 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons orange liqueur or orange juice
1/4 cup sugar-free or regular apricot preserves
2 cups fresh strawberries, thinly sliced
Dollops of whipped cream or vanilla Greek yogurt
Preheat oven to 375 degrees. Butter a baking sheet. Set aside 2 small (1 ¼”) muffin pans. Turn muffin tins upside down on the counter.
Sift together flour and powdered sugar into a small bowl. Add melted butter and orange liqueur or orange juice. Stir to mix.
Using a teaspoon, place dollops of batter on to baking sheet. There should be enough batter for 14 small tarts. Using your fingers flatten the dough and shape into imperfect ovals.
Bake for 8 – 9 minutes or until lightly brown. Remove from oven and immediately use a thin spatula to place each piece of baked dough on the back of small (1 1/4″) muffin tins.
Shape with your fingers to make tart shapes. Let stand until firm.
In a small saucepan, heat apricot preserves until melted. In a medium bowl, combine preserves with the strawberries. Stir to coat well. Spoon strawberries into tarts.
Top with dollop of whipped cream or vanilla yogurt or put a dollop in the bottom of tart before adding strawberries.
Nutritional Information per serving:
Fat, gm.: 1
Protein, gm.: 0.5
Carbs, gm. : 11
Cholesterol, mg.: 2
Fiber, gm.: 0.5