Fruit Tart Fail {Salvaged}

This past week, when I brainstormed about what dessert to make for Sunday dinner, I got the not so brilliant idea to make miniature fruit tarts.  Since I’m avoiding most gluten right now, I thought it would be good to make tart “cups” out of sugar cookie dough made with spelt flour.  {Spelt has a low gluten index.}

The sugar cookie dough turned out fabulous. In case you want to know how to make them, here’s the recipe that I came up with:

Spelt Sugar Cookies

  • 2 1/2 cups spelt flour
  • 1 cup turbinado sugar
  • 3/4 t. sea salt
  • 3/4 t. baking powder
  • 1 egg, beaten
  • 4 T. raw milk
  • 1 stick butter, melted
  • 1 t. vanilla

Combine dry ingredients and combine wet ingredients.  Mix them together.   At this point, I pressed the cookie dough into greased muffin tins, but obviously that didn’t work out so well.  I’m going to make this recipe again and bake cookie balls at 350 degrees for 10 minutes or so.

The miserable fail.

I couldn’t get the cookie dough cups out of the tin in one piece. Argh.

So, I came up with Plan B.

I crumbled the cookie pieces into the bottom of a pie plate and covered them with a large box of Jello Vanilla Pudding.

Then I added kiwi, strawberries and raspberries on top.

Despite my Plan A dessert fail, everyone loved Plan B.

It sure did look pretty! :)

Do y’all have any idea if I should have greased the pan with something other than oil? Should I have used cupcake liners?  I’m looking forward to hearing your suggestions!

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  1. This looks great!! I’m just getting ready to go gluten free, so am collecting recipes!

  2. I think the original would have worked if you’d used the mini cupcake liners.

    Another way to use the pieces in a pie plate is to go ahead and crush the cookies to make crumbs, mix with a couple of tablespoons of melted butter, then press into the pie dish–like making a graham cracker crust.

    Good idea, and great save!

  3. Jenni Farr says:

    Well your plan B looks like it was delicious! So fresh for spring. :)

  4. Patty Lett says:

    Anytime I bake something, I always use the cooking spray with the flour in it, Baker’s Joy. I have never had a problem since I have started using the product. Although you might not be able to use it because of the flour. But it would be worth checking into.

  5. I’d say thats one heck of a nice fail!!
    angie´s last blog post ..Mozzarella Stuffed Turkey Burgers Quarter PounderWOOT!

  6. Too cute! I love when we’re able to turn a fail into a triumph!

  7. Nancy B from Many LA says:

    What you can do, although it would take longer, is bake about 3 cookies at a time, and AS SOON as they come out of the oven, place them on top of the upside-down muffin tin, mold them to make a cup, and voila! If they would get too hard, pop them back in the oven for a few seconds to soften them back up, and re-do. It works great, but does take longer since you can only do about 3 at a time. But, you could put a cookie sheet in the oven while you’re taking one out…

  8. michelle says:

    These mini cheesecake pans have removable bottoms. Other than that it functions like a muffin pan.

  9. Looks yummy! I did the same thing a few wks ago when I made Lemon & Lime Tassies. I contacted Betty Crocker, and they said to be sure not to let the dough go above the muffin tin, and to let the cups cool completely before trying to remove them.
    After trying about 5 different methods, I ended up using silicone baking cups, and they turned out great.
    Hope that helps :-)
    Liz@HoosierHomemade´s last blog post ..Easter Bunny Cupcakes- Cupcake Tuesday

  10. Yum! :) I will be trying this…I have TWO questions…

    1. Can you publish your recipe for Spelt Pancakes? I’m getting some spelt flour this weekend and want to try!

    2. Where do you get your raw milk? It’s illegal to sell in Indiana, so I’d have to buy a share of cow to obtain some. (Not an unheard of idea, but a little pricey for my liking…) Is Organic Whole Milk a healthy and permissible substitute? :)

    Thanks, friend! :) <3

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