Ingredients
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[1] => Array
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[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
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[title] => flour, all purpose, bleached, enrich
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[ingredientuuid] => 1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee
[quantity] => 1.25
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[title] => shortening, veg
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[title] => water, tap
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[quantity] => 4.00
[measure] => tablespoon
[title_custom] => water
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[2] => Array
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[b86bd5d9-23d0-0674-79e6-54b9c1089371] => Array
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[title] => sour cream, light
[ingredientid] => 31130
[ingredientuuid] => b86bd5d9-23d0-0674-79e6-54b9c1089371
[quantity] => 8.00
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[title] => banana, fresh, med, 7" to 7 7/8" long
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[quantity] => 1.00
[measure] => each
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[componentid] => 2
[method] => mashed
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[title] => sugar
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[title] => raspberries, fresh
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Single-Crust Pastry
-
1 1/4 cup all purpose flour
-
1/4 tsp salt
-
1/3 cup shortening, veg
-
4 tbsp water
Filling
-
8 ounce-weight sour cream, light
-
1 banana mashed
-
1 tsp sugar
-
1 cup raspberries
Recipe Method
1. For Single-Crust
Pastry, in a
large bowl stir together 1 1/4 cups all-purpose flour and 1/4 tsp.
salt. Using a
pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; toss gently with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (4 to 5 T. cold water total.) Form dough into ball. *
2. Divide Single-Crust Pastry into 10 portions. On a lightly floured surface, use your hands to slightly flatten one portion. Roll dough from centre to edges into a circle about 3 1/2" in diameter. Lin a 3-inch individual tart pan with pastry. Press pastry into fluted side of tart pan; trim edge. Prick bottom of pastry. Line with a double thickness of foil. Repeat with remaining portions of pastry.
3. Place pastry-lined tart pans on a very large baking sheet. Bake in a 450 F. oven for 8 minutes; remove foil. Bake for 5 to 6 minutes more or until tart shells are golden brown. Cool in pans on a wire rack. Remove tart shells from pans.
4. For filling, in a medium bowl stir together sour cream and mashed banana. Sweeten with sugar (or sugar substitute).
5. Divide filling mixture among tarts; top with raspberries (or banana slices and/or kiwi slices).
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