Serve orange-glazed fruits in pretty pastry cups.
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2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter, cut into chunks
4 to 5 tablespoons cold water
1 teaspoon freshly grated orange zest
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup orange juice
2 tablespoons Land O Lakes® Butter
1 1/2 cups cut-up fresh fruit (bananas, grapes, raspberries, strawberries, peaches, etc.)
Red raspberry preserves, melted, if desired
Heat oven to 400°F.
Combine flour, orange zest and salt in bowl; cut in 2/3 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork until mixture leaves sides of bowl and forms a ball.
Roll out pastry, on well floured surface, to 1/8-inch thickness. Cut into 10 (4 1/2-inch) circles. Fit pastry into muffin cups; flute edges. Prick bottom and sides of each pastry cup with fork. Bake 14-18 minutes or until lightly browned. Cool; remove from pan. Cool completely.
Combine sugar and cornstarch in 2-quart saucepan; add orange juice. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture comes to a full boil. Boil 2 minutes. Remove from heat. Stir in 2 tablespoons butter until melted. Gently stir in fruit.
Spoon fruit mixture into each pastry cup. Top each cup with about 1 teaspoon melted raspberry preserves, if desired.
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