See what a story about young sisters will do to ya? Before you know it, you’re cooking nothing but kid favorites–and loving every minute of it! Since starting the serialization of Two Sisters, we’ve had Oatmeal Cream Cookie, Chocolate Brownie Pie, and now Homemade Ready Tarts! (We’ll let a certain unnamed mega food company keep their trademarked name.)
The funny thing is, we didn’t plan this side excursion into kid food. Must be something in the air–not only the new novel but also the time of year: summer vacation, beach and pool weather, a youthful exuberance and love of life in the long days. I suppose you could call it escapism, and I don’t think you want to check the nutrition values on our recent recipes. But sometimes we have to set all that serious and responsible adult stuff aside and tap into our inner child, to rediscover what it is to be in love with life and living in the sumptuous present. Maybe these Homemade Ready Tarts will help you do just that–we hope so.
And check out Brooke and Leah in this week’s Two Sisters, Serial #3. They’re not eating kid food but smoking a cigarette (at least one of them is) in the backyard treehouse. Not all of those kid experiences were of the pure and innocent sort, but that doesn’t mean they weren’t full of life and adventure and sharing. Brooke and Leah are on that journey. Why not join them for a little while?
Homemade Ready Tarts
1 sheet premade or homemade pie crust
1/3 cup fruit preserves, Nutella, Biscoff, peanut butter, or filling of your choice
1 Tablespoon water
1 egg white
1-1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a Silpat mat.
Cut the pie crust sheet into six similar sized pieces and put them on the prepared cookie sheet. Divide the filling between three pieces, making sure to spread the filling evenly while leaving about 1/2 inch border. Place the remaining three pie crust pieces on top of the filling. With a fork, make creases along the edges, ensuring that the pie crust pieces are completely sealed together.
In a small bowl, whisk together the egg and 1 tablespoon of water. Lightly brush the tops of each tart with the egg wash. Afterwards, use a sharp knife to cut a few slits on the top of each tart.
Place the tarts in the preheated oven and bake for 18-22 minutes, or until golden brown. Remove the tarts from the oven and allow to cool completely on the cookie sheet.
While the tarts are cooling, make the glaze by beating the egg white until it is frothy. Slowly add one cup of powdered sugar and vanilla. Beat these ingredients together until a smooth glaze forms. If you want a thicker frosting, add more powdered sugar. (I used about 1 1/4 cups of powdered sugar.) Once the tarts are cool, spoon the glaze over top. Garnish with sprinkles before the glaze sets, if desired.
Makes 3 tarts.
Click below to listen to or read Serial #3 of “Two Sisters”.
Two Sisters, Serial #3, audio © Jeffrey Anderson
Two Sisters, Serial #3, text © Jeffrey Anderson