Well-Seasoned Cookbook

flavorful recipes perfected over time

Tarts

2 sheets frozen phyllo dough (17x12 inch rectangles), thawed

2 Tbsp. margarine or butter, melted

Brush one sheet of phyllo dough with some of the melted margarine or butter. wrap with remaining phyllo dough sheet; repeat brushing. Cut phyllo in half crosswise and stack atop other rectangle, making a 12x81/2 inch 4 sheet stack. Cut phyllo stack lengthwise in half; cut crosswise into 6 pieces, each about 4 inches square.

Press one square stack into each of 6 greased muffin cups. Bake at 350 for 12 to 15 minutes or till golden. Remove from muffin cups and cool completely on a wire rack.

Fill tarts anyway you like.

Fruit Cream Tarts:

4 oz cream cheese   

4 oz Cool Whip

Fresh Fruit (Mandrain oranges, strawberries, bananas)

Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Fill each tart and top with fresh fruit.

Banana Cream Tarts:

Instant vanilla pudding, prepared  

Banana slices

Fill each tart crust with vanilla pudding. Garnish with banana slices.

Cherry Pie Tarts:

Cherry Pie Filling    

Cool Whip

Fill each tart with Cherry Pie filling, top with cool whip.