These are a simple Fruit tartlet that you could create for a brunch or a light dessert. I’ve been on a fruit kick lately, clearly missing Summer on these cold winter days.

The tartlets pictured are with a Gluten Free Pie Crust but I love making these with Elana’s Pantry Pie Crust better.

Crust Process:

1. Take the Crust and roll it thin. (If using Elana’s Crust- Use two pieces of Parchment paper, spray with coconut oil and roll this with a rolling pin.)
2. Cut the crust with a 2 1/2″ round cookie cutter
3. Place the pie crust in a well greased mini- muffin pan
4. Set aside while making Fruit filling

Berry Filling Ingredients: (will make 8 tartlets)

• 1/2 Cup Strawberries, diced
• 1/2 cup Raspberries, halved
• 1 TBSP. Honey
• 1/2 tsp. Tapioca Flour
• dash of Nutmeg
• 1/4 tsp. Cinnamon
• dash of fresh lemon juice

Process:

1. Preheat oven to 375
2. Cut up fruits and set aside in a bowl
3. Combine Honey, Flour, Spices and juice in a bowl and whisk well
4. Pour Honey mixture into the fruit and gently stir until totally coated
5. Fill each pie crust all the way up, I like to stack it a little higher than the pie crust
6. Place in the oven for 20 minutes or until crust is lightly browned and fruit is bubbling
7. Remove and cool completely on a wire rack before garnishing
8. I garnished with  my Simple Whipped Cream and some Dark Chocolate Shavings.

My grandmother used to make Strawberry Freezer jam from her own strawberry plants. My strawberry plants are new and didn’t produce very many but I got some great berries from the farmers market a few weekends ago and decided to try and make her freezer jams.

Strawberry Freezer Jam

Ingredients:

2 Cups Fresh Strawberries

2 Tbsp Honey

1/2 a lemons juice

Process:

1. Place the berries in a bowl and mash them into a small juicy mess. (or in a blender- pulse)
2. Place the mashed berries in a saucepan and let them simmer until it turns into more liquid.
3. Next add honey and stir until it is mixed well.
4. Simmer for another 25 minutes, stir occasionally.
5. Using a candy thermometer and check the temperature- it should be around 220 degrees. If you don’t have a candy thermometer- It generally takes about18-20 min. The mixture will begin to thicken ( you don’t want it too thick because it will thicken while cooling.)
6. Remove the jam from the heat and squeeze in half a lemons juice. Mix well and place in a mason jar. From here you can choose to can the jam or freeze the jam. (Or like we did- eat them right away!)

1. Place the berries in a bowl and mash them into a small juicy mess.
2. Place the mashed berries in a saucepan and let them simmer until it turns into more liquid.
3. Next add honey and stir until it is mixed well.
4. Simmer for another 25 minutes, stir occasionally.
5. Using a candy thermometer and check the temperature- it should be around 220 degrees. If you don’t have a candy thermometer- It generally takes about18-20 min. The mixture will begin to thicken ( you don’t want it too thick because it will thicken while cooling.)
6. Remove the jam from the heat and squeeze in half a lemons juice. Mix well and place in a mason jar. From here you can choose to can the jam or freeze the jam. (Or like we did- eat them right away!)

Ways we like to eat them: 

Mango Strawberry Fruit Pops

Ingredients:

• 1 Ripe Mango, 2 Large Strawberries
• Coconut Milk

Process:

1.  Slice 1 ripe, juicy Mango into chunks. (skin on or off, it is up to you!)
2. In a food processor, puree the Mango. 
3. Add 2 Tbsp of Coconut Milk to the puree and blend well.
4. Slice Strawberries into small chunks and hand mix into the mango puree. 
5. Pour the Mango/ Strawberry mixture into ice cube trays, cake pop pans or Popsicle trays. 
6. Freeze for 2-3 hours
7. Enjoy! 

* You can use any fruit of your choice (pictured- peach, Strawberry/Mango) Other fruits that would be great: Pineapple, strawberry/blueberry, Watermelon.