Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Christmas Tree Tarts
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 8 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 330
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 228 mg
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 8 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 330
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 228 mg
Ingredients
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Directions
Special equipment:
2 1/2-inch round plain-edged cookie cutter, 2-inch round plain-edged cookie cutter, 1 1/2-inch Christmas tree cookie cutter- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Unroll one of the pie crusts onto a cutting board. Using a 2 1/2-inch plain-edged round cutter, cut out 8 circles from the crust. Place the circles on the parchment-lined baking sheet. Discard the remaining dough.
- Unroll the second pie crust onto the cutting board. Using the same 2 1/2-inch round cutter, cut out 8 more circles. Then, use a 2-inch plain-edged round cutter and cut out 8 smaller circles from the larger circles on the board. Set aside the rings. Using a 1 1/2-inch Christmas tree cutter, cut out 8 small trees from the smaller full circles. You should now have eight 2 1/2-inch full circles, eight 2 1/2-inch rings and eight small Christmas trees of dough.
- Beat the egg with 1 tablespoon of water. Use your finger or a brush to brush the edge of the 2 1/2-inch circles. This will help the rings adhere during baking. Lay the rings on top of the egg-washed circles. Working carefully, spoon 3 cherries into the center of each tart. Place a tiny tree on top of each tart over the cherries. The trunk of the tree should be touching the outer ring. Using your finger or a pastry brush, brush the pie-crust ring and tree with the egg wash. Bake the tarts until the dough is golden brown, about 15 minutes. Allow to cool completely.
- Create a bed of rosemary on a platter or cake stand and arrange the baked tarts on top of the rosemary. Dust with confectioners' sugar and enjoy!
