Fresh fruit with just a touch of sugar is baked in an individual tart shell. Add a tiny spoonful of low-fat whipped frosting, and it's an absolute delight!

Makes 4 tarts


1 pre-mixed pie crust

8 tablespoons sugar

Fresh seasonal fruit (about ¼ cup per tart)*

1 egg, beaten

2 tablespoons water


1/2 cup low-fat sour cream

4 tablespoons sugar

1/4 teaspoon vanilla


Preheat oven to 375.

Unfold pie crust, and cut into quarters. Trim each quarter into an circle; reserve dough trimmings.

Roll or crimp the edges of each dough circle to form 4 mini pie crusts with raised edges. Top each crust with fresh fruit.

Sprinkle each tart with 2 tablespoons of sugar.

Cut dough trimmings into strips, and place on each tart in a crisscross pattern. Or cut dough trimmings into leaf shapes and place on top of each tart.

Mix egg and water, and brush tarts edges and leaves with egg wash.

Place tarts on a greased cookie sheet, and bake for 25 to 30 minutes. Let cool, and top with frosting.


Combine sour cream, sugar, and vanilla, and whip for 2 minutes

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