Banana Cream Tarts With Grape Jelly
Serving Size / Yield
- 1 prepared pkg. pastry dough
- 1 C. Greek yogurt
- 1 banana, mashed
- 1 tsp. granulated sugar
- 1 C. grape jelly
Preheat oven to 450 degrees F. Divided dough into 10 portions. Flatten on lightly floured surface. Roll dough from center to edges into a 3-inch circle. Line a tart pan with pastry. Press pastry into fluted sides of tart pans and trim edges. Prick bottom of pastry. Line pastries with foil.
Place pastry-lined tart pans on a large baking sheet. Bake 8 to 10 minutes. Remove foil. Bake for 4 to 5 minutes or until pastry shells are golden. For filling, mix yogurt with banana and sugar. Divide filling in pastry shells and top with grape jelly.