A perfect, seasonal dessert for the end of summer from Claire Tansey!
Mini jumbleberry pies
Ingredients:
- 2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1/2 tsp salt
- 1/2 250 g brick cream cheese, at room temperature
- 1 egg, separated
- 1 1/2 cups jumbleberry jam
- Coarse sugar (optional)
Directions:
Whirl flour, butter and salt in a food processor until coarse crumbs form. Add cream cheese and egg yolk. Pulse just until dough starts to form a ball. Divide dough into 2 portions. Shape each into a flat disc, then cover with plastic wrap. Refrigerate until firm, about 1 1/2 hours.
Preheat oven to 375F. On a lightly floured surface, roll each portion of dough into a 12 × 12-in. square, about 1/4-in. thick. Cut into 24 3-in. circles. Gently push rounds into a 24-cup mini muffin pan, pressing along the bottom, then up the sides until pastry is slightly over the rim. Gather and re-roll dough scraps to 1/4-in. thick. Cut into 1-in. stars (or other shapes) using a cutter.
Fill each dough cup with 2 tsp jam. Lay a star cut-out on jam. Brush edges and stars with reserved egg white, then sprinkle with coarse sugar.
Bake in centre of oven until tops are brown, 25 to 30 min. Let stand 10 min, then remove pies from pan.
Makes 24 pies | Per pie 146 calories, 3 g protein, 14 g carbs, 10 g fat, 2 g fibre, 75 mg sodium.
Prep Tip: Use 2 regular muffin pans instead: press dough rounds about halfway up sides of each cup.
Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
Photo credit: Roberto Caruso