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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Fresh Fruit Tarts
Contributed by: Annelle Williams
  • 1 package (24) refrigerated cookie dough
  • 1 small box instant vanilla pudding mix
  • 11â�„2 cups whipping cream
  • 1â�„2 cup half and half
  • 1 TBS almond flavoring
  • Strawberries capped and sliced vertically
  • Blueberries
  • Prepared whipping cream
Preheat oven to 350 degrees. Spray muffin tins with cooking spray.
Sprinkle flour over counter. Roll each cookie (keep cookie dough very cold) into thin round and place in muffin tins. (You can also flour your hands, and pat each dough piece between palms into rounds.) Bake for 16 minutes, or until beginning to turn golden. Leave in muffin tin for a couple of minutes, until firmly set, then remove to wire rack and cool.
Combine pudding mix, whipping cream, half and half and almond flavoring until well combined and thickened. Place in refrigerator until ready to assemble.
Cover the bottom of each cookie tart with about two teaspoons of pudding. Fill the center of each tart with blueberries and add three strawberry slices around outside edge. Add a dollop (or squirt) of whipped cream and top with one blueberry.
Refrigerate until ready to serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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