I am going to let you in on a little secret.
When it comes to this cooking thing, I am a complete fraud. I basically take a couple of ingredients that I don’t want to go bad and try to make it pretty in order to convince myself to eat it.
Take these Blueberry and Kiwi Tarts, for instance. I had some left over sour cream in my fridge from a recipe a friend made, which me or my love likes, but I didn’t want to waste it. I knew the only way to get it out the fridge was to sweeten it, add some crust and fresh fruit. Voila!
– 1/2 cup of blueberries
– 3 kiwis
– 1/3 cup of sour cream
– 1 tablespoon of brown sugar
– 1 teaspoon of cinnamon
– pie crust
Is it me or are kiwis weird fruits? If you ever wondered how to get to the green center, chop off the ends and stick a spoon right behind the skin and go around until you go all the way around. The green center will pop right out.
During this time, the oven should be preheating at 350 degrees for the pie crust. You can use frozen pie crust in addition to a cookie cutter and tart pan for the mold. I actually had some boxed pie crust and used some glass dessert bowls for the mold. Bake the pie crust for approximately 15 minutes or until brown. Also, some dried beans can serve as a weight to take on the tart pan or dessert dish mold. Let it cool completely.
Then combine the sour cream with the brown sugar and cinnamon and let the fun begin.