Oregon Fruit presents The Queen of Tarts

Mini  Fruit Pies

Crust: Makes 3 of each pie using fillings below

2 1/2 cup flour

1 tsp salt

2 tBS sugar

1 1/2 cup unsalted butter, very cold cut into small cubes

7 Tbs shortening

3-4 TBS ice water

Pulse the dry ingredients in the food processor a couple of times. Add the butter and pulse until the size of small peas. Add the shortening and pulse until the mixture resembles coarse cornmeal. Add the water gradually and pulse until the dough just holds together. Form into a disk, wrap in wax paper and let rest in refrigerator for 30 minutes.  Roll out dough on a floured board.

For cherry: Cut 6 disks about ¾ inch larger all the way around than your mini tart pans. Line the pans with one disk, fill with cherry filling and top with the top crust. Flute the edges and cut slits for steam.  Brush the top with a beaten egg.

For Blueberry: Cut 3 disks about ¾ inch larger all the ay around than your mini tart pans. Line the pans with one disk, fill with blueberry filling and top with streusel topping.

Cherry Filling:

1 can red tart cherries, drained reserve ½ cup juice 3 Tbs sugar 1 ½ TBS cornstarch

Directions

Mix cornstarch, sugar and cherry juice in a small saucepan. Whisk over medium heat until thickened and clear.  Add cherries, extract and food coloring if desired. Stir gently to combine.

Mini Blueberry Streusal Pie (makes 3)

Filling:

1 can Oregon Blueberries drained reserve ½ cup syrup

3 Tbs sugar

1 ½ TBS cornstarch

1 Tbs lemon juice

Mix cornstarch, ½ the sugar and blueberry syrup in a small saucepan. Whisk over medium heat until thickened and clear. Add blueberries, the rest of the sugar and lemon juice and stir gently.

Topping:

¼ cup all purpose flour

1/6 cup firmly packed brown sugar

1 ½ TBS white sugar

½ tsp salt

½ tsp cinnamon

½ stick unsalted butter

1/8 cup rolled oats

In a bowl combine the dry ingredients. Cut in the butter with a pastry blender or pulse a few times in the food processor.  Toss the oats into the mixture with a fork