Easy Pies and Tarts
Pies and tarts: What's the difference? A tart doesn't usually have a top crust while most pies do. However, some pies, like Key lime pie, don't have a top crust, so the distinction blurs. Whatever you call it, it makes a delicious dessert.
Most of the recipes on this site come from Five-Ingredient Mysteries by Maya Corrigan. The two recipes on this page have not appeared in a Five-Ingredient Mystery because they have six ingredients.
Most of the recipes on this site come from Five-Ingredient Mysteries by Maya Corrigan. The two recipes on this page have not appeared in a Five-Ingredient Mystery because they have six ingredients.
Key Lime Pie and Mango Key Lime Pie
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Leave out the mango in this recipe for a traditional Key lime pie. Prepare the pie a few hours before serving. Use a graham cracker or a nut crust, either store-bought or baked and cooled.
1 prepared pie crust, graham 1 8-ounce package cream cheese at room temperature 1 14-ounce can of sweetened condensed milk 1-2 Tablespoons lime zest 1/3 – 1/2 cup Key lime juice 1 large mango, cubed or diced (1 1/2 cups) Optional: whipped cream topping |
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Zest the lime. Beat the softened cream cheese until fluffy in a large bowl. Gradually add sweetened condensed milk and the lime juice and continue beating until smooth. If you want pieces of mango the size of your diced or cubed mango, fold them into the mixture. For smaller pieces, mash the mango and mix it into the filling at low speed. Stir in the lime zest. Pour the mixture into a cool pie crust.
Refrigerate for 4 hours or overnight. If you’re tight on time, put the pie in the freezer for two hours before serving.
Refrigerate for 4 hours or overnight. If you’re tight on time, put the pie in the freezer for two hours before serving.
Cranberry Tart
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This recipe makes a beautiful dessert for the fall and winter holidays.
2 cups fresh washed cranberries 1 cup plus 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla 1/2 cup (one stick) melted butter 1 cup flour Preheat the oven to 325 degrees. |
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Butter or spray a 10-inch pie pan. You can bake this in a 9-inch diameter pan or an 8-inch square pan, but anything smaller will require cutting back on the ingredients.
Beat the eggs and add 1 cup of sugar. Stir in vanilla, melted butter, and flour.
Pour the mixture into the greased pan. Sprinkle the cranberries with 1/2 cup sugar and spread them over the dough.
Bake 45-60 minutes.
Cool the tart before serving.
Beat the eggs and add 1 cup of sugar. Stir in vanilla, melted butter, and flour.
Pour the mixture into the greased pan. Sprinkle the cranberries with 1/2 cup sugar and spread them over the dough.
Bake 45-60 minutes.
Cool the tart before serving.