I adore tarts and hand pies. I make them very simply, with store boughten pie crust, jams and leftovers. Today I'm sharing two tarts: a blackberry tart that is good for breakfast or dessert, and a tart made from the leftovers of this chili I made last week.
What I love so much is that they can be held in your hands and that they are so versatile that you can change up the fillings with whatever you want! Another added bonus: they are delicious at room temperature!
Yield: 2
Quick Tarts
prep time: 20 minscook time: 10 minstotal time: 30 mins
Quick tarts for using up leftovers, perfect for a school lunch.
ingredients:
1/2 c leftovers, such as chili, sloppy joes, beef stew
1 refrigerated pie crust, unbaked
instructions:
Preheat oven to 350. Take the refrigerated pie crust from the refrigerator and let come to room temperature (about 30 minutes.) Sprinkle flour on your work surface, and unwrap the crust. Unroll the crust on the surface, on the flour. Using a saucer as a guide, cut out two circles about 5" in diameter. Use the left over crust to make cinnamon sugar crust strips, or a small tart filled with jam. Take one circle and put 1/2 c of the leftovers in the center of the crust, avoiding the edges. Fold the crust in half, bringing the edges together to make a half circle. Use a fork to crimp the edges. Brush with melted butter. Bake about 10 minutes, watching crust to see that it doesn't over brown. Remove from oven, and let cool. Once cool, wrap in foil and place in lunch box. These items do not need to be heated, as they are delicious cold!
Created using The Recipes Generator
Here are more school lunch ideas~
- Baked Banana Oatmeal Cups by The Tip Garden
- Brookies by Hezzi-D’s Books and Cooks
- Oreo Mug Cake by Family Around the Table
- Peanut Butter Granola Bars by Kate’s Recipe Box
- Pipérade by A Day in the Life on the Farm
- Quick Tarts for School Lunches by Our Good Life
- Spiced Rack of Lamb by Culinary Adventures with Camilla
- Yogurt Pancakes by Jolene’s Recipe Journal
