Yield: 6 servings
|1½ cup||All-purpose flour|
|½ cup||Butter; in small pieces|
|\N \N||Orange slices|
|2 \N||Egg yolks|
|1 cup||Canned cherries|
|1 cup||Canned blueberry filling|
|\N \N||Orange-peel twists;|
Loaded with flavor and fun, these luscious orange-flavored tarts are filled with cherries and blueberries.
Preheat oven to 400F.
Grate peel from orange to measure 2 tsp; squeeze juice to measure 4 tbsp. Place flour and sugar in food processor with butter; pulse, using on-off, just until mixture resembles coarse crumbs.
Add egg yolks, orange peel and 3 tbsp reserved orange juice. Pulse just until mixture forms a ball, adding additional 1 tbsp orange juice if necessary.
Pat dough into a flat disk; divide into sixths. On lightly floured cookie sheet, place one sixth of dough. Using floured fingers, shape dough into either a club, diamond, heart or spade playing-card shape, 4-½ x 3-½, forming a ½-inch high rim. (Or simply shape into 4-inch circle, forming a ½-inch high rim.) Repeat with the remaining dough. Freeze cookie sheet 5 minutes until dough is firm.
Bake 14-16 minutes until crust is lightly browned. Cool on wire rack.
To serve, spoon pie fillings into cookies crusts.Place tarts on individual serving plates. Garnish.