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Bakewell Pie Tarts
With my busy family of five, I'm always burning things in the oven because I get pulled into other tasks. But the air fryer, with its time-controlled powers, has been a godsend. Now when the inevitable family emergency pops up, I don’t have to worry about setting off the smoke alarm! My British heritage means I grew up on tea and Bakewell tarts. This easy rendition uses similar components of the iconic tart, but it's easier for bustling families to make. You can use any type of jam you want! —Kristin Bowers, Gilbert, Arizona
Ingredients
- 2 sheets refrigerated pie crust
- 2 tablespoons lemon curd
- 2 tablespoons red tart cherry fruit spread
- 4 ounces almond paste
- Cooking spray
- ICING:
- 3/4 cup confectioners' sugar
- 1 tablespoon 2% milk
- 1/8 teaspoon vanilla extract
- 1 tablespoon sliced almonds, toasted
Directions
- 1. Preheat air fryer to 350°. On a work surface, unroll crusts. Roll to 1/4-in. thickness. Cut each crust into four 4-in. squares. Top 4 squares with 1-1/2 teaspoons lemon curd and 1-1/2 teaspoons fruit spread; swirl slightly. Roll almond paste into a 4-in. square. Cut into four 2-in. squares. Place each piece of almond paste on top of curd mixture. Brush edges of crust with water; top with remaining crust squares. Press edges with a fork to seal. Prick tops with a fork.
- 2. In batches, arrange tarts in a single layer on a greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 8-10 minutes. Cool completely.
- 3. For icing, in a small bowl, combine confectioners’ sugar, milk and vanilla; whisk until smooth. Spoon over cooled pastries; sprinkle with almonds. Let stand until set.
Nutrition Facts
1 tart: 597 calories, 28g fat (9g saturated fat), 21mg cholesterol, 273mg sodium, 82g carbohydrate (47g sugars, 2g fiber), 6g protein.
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