Happy Independence Day!
This is the perfect dessert to take to your 4th of July parties or BBQs! The little tartlets are star-shaped and filled with red cherry filling and blueberry filling. Very patriotic! Sweet Stackers made it easy to store the bite-sized desserts stacked and in one container without messing the tops. They are ready to transport to a party!
The tartlets were very easy to put together because they were made from refrigerated pie crust. Preheat the oven to 350º. Rollout the dough. Using a 2.5 inch star cookie cutter, the star-shaped dough pieces were gently pressed into a lightly greased mini-muffin tin and baked for 7-8 minutes. Remove the little tartlet cups to cool.
The tartlets can be filled with any flavor pie filling. But, to keep with the patriotic holiday, I wanted to alternate red and blue filling. I actually had some cherry pie filling on hand and I filled half of the tartlet cups with a little dollop of cherry. Then I made a batch of homemade blueberry filling.
Blueberry Pie Filling
- 1 pint blueberries
- 1/3 cup water
- 1/2 cup sugar
- 2 TB corn starch
- 2 TB butter
Place all ingredients in a heavy saucepan. Bring to a boil, stirring constantly until thickened. Remove from heat to cool.
Once the remaining tartlets were filled, the following cream cheese filling was piped on top.
Cream Cheese Filling
- 1 (3-ounce) package cream cheese, softened
- 2 tablespoons butter , softened
- 1 teaspoon vanilla
- 1 cup confectioners’ sugar
Using an electric mixer, on high, beat the cream cheese and butter until smooth and fluffy. Lower the speed and add vanilla, then gradually add the sugar.
Sweet Stackers are a handy way to store bite-sized desserts and cookies in one container to maximize the container space. The stackable trays convert your food storage container into multi-level. Tartlets fit perfectly in two layers in a 3″ deep container without messing the filling or having them stick together. Visit sweetstackers.com for more details on the product, sizes available and where to purchase them. Great thing is that they are reusable and ready to use for your next summer party!
Hope you enjoy the holiday with your family & friends!
Have to admit that I am a little “cookied out” after Christmas. For New Years, I thought I try a guilt free dessert that would be fun and festive. Dark Chocolate Dipped Fruit – chocolate covered blackberry pops, fresh mandarin oranges dipped in chocolate and chocolate berry cups. They will transport easy to a party using Sweet Stackers!
Using a double boiler, add half a bag of chocolate chips and one teaspoon of shortening (to make the chocolate smooth and silky). Stir until melted. Place blackberries on a pop stick and dip into the melted chocolate. Add festive sprinkles immediately and stand to let cool. Dip the mandarin oranges and place on a sheet of parchment or wax paper, then top with sprinkles. For the berry cups, I added a teaspoon of chocolate into mini paper cupcake liners and place three raspberries and blueberries on top. The berries will set into the chocolate.
Refrigerate. Sweet Stackers will divide your chocolate confections without them smudging, sticking or melting together.
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Ready to transport to a New Years Eve Party! Once you arrive to the party, the chocolate covered fruit pops will display pretty in a few champagne flutes.
Wishing you all a Happy and Healthy New Years from my PartyKitchen!
Love this recipe! So easy, so yummy…and perfect for a play date. I am pretty sure the kids liked it and I know the Mommies sure did! Thank you Pioneer Woman for a great recipe.
This recipe intrigued me because the filling can changed to any fruity jam or preserves. So depending on your mood or whatever jar of jam you have in your pantry, you most likely have all of the ingredients on hand. Though…it sounds like the strawberry is the best if you need a comfort food. They were hard to only eat one….perfectly sweet!
Strawberry Oatmeal Bars
- 1 3/4 sticks salted butter, cut into pieces
- 1 1/2 cups all-purpose flour
- 1 1/2 cup oats
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 – 10 to 12-ounce jar strawberry preserves
Preheat oven to 350°. Grease a 9 x 13 inch pan.
Add the flour, oats, brown sugar, baking powder and salt to a large mixing bowl. Cut in the butter (using your hands, combine the butter into the dry ingredients) until it makes course crumbs. Spread half of the mixture into the greased pan, pushing it evenly and tightly into the corners. Add a layer of the jam over the oatmeal crumble, carefully spreading it with a knife. Then layer the remaining oatmeal crumble over the top of the jam.
Bake for 30 – 40 minutes until the top is golden brown.
Now for the hard part. Cool completely before cutting into squares.