My sister and I were going to our cousin’s house for dinner, and wanted to quickly whip up something for dessert. We had leftover pie crust in the fridge, and some ripe peaches, and voilà: mini tarts!
We wanted to use a spice to brighten the flavor, and we thought of cinnamon (as it is a go to in western desserts), but ended up using cardamom instead (the perfect choice, as we would later realize!). Cardamom is used to flavor many summer desserts in India, like aamras (made from mangoes) and kheer. It has cooling properties, making it perfect for hot summers, and is even used in ayurveda as an antidepressant!
These tarts are perfect with a glass of cold milk, and make for a light, fruity summer breakfast.
All you need for these easy mini tarts is:
1. Store bought pie crust
2. Peaches and blueberries
5. Ground cardamom seeds
First, we cooked the peaches and blueberries in butter in a pan on medium heat and added sugar and cardamom. We cooked these until they were soft and most of the liquid had evaporated (so that the tarts wouldn’t have soggy bottoms!).
We greased a muffin tin with butter, lined it with circles of the dough (which had been rolled out a little more, to about 1/4″ thickness after we took it out from the packet), and put in the peach and blueberry filling.
We used 2 peaches and a fistful of blueberries for 5 tarts.
(Yes, quite an irregular number, but we were working with leftovers!)