recipe: the easiest pie tartlets

one my favorite "easy to make but looks like a ton of work" recipes is pie tartlets. for not a ton of effort, they look like you've been slaving all day. my only tip for these is that they don't tend to keep for very long. so be sure to only make as much as you need or eat them all within a day or so.



ingredients:
pre-made rolled pie crust
canned pie filling (i like cherry, peach, or apple but you can use any kind at all)
a little flour (for rolling)
(seriously that's it!)

you'll need:
rolling pin
cupcake pan

to make:
preheat oven and defrost the pie crust (per the instruction on the box). use a little flour and roll out the pie crust. cut rounds out of the pie crust so they fit a little bigger than the cupcake tins (i like to use a cup flipped upside down but the bottom of the pie filling can works well too). push the pie crust rounds into the cupcake tins. then poke holes in them with a fork. bake at the pie crust until lightly browned. let cool slightly. spoon pie filling into the tart shells. you can then put them back in the oven (if you'd like to serve warm) or you can just leave them and let them cool. i like to top them with a little whipped cream (because it's so pretty) but that is totally optional.