Fruit Tarts

Makes:

•18 - 20 Mini pie shells

•2 Cups Rhubarb/Strawberries or toasted Pecans

~ Tart Sauce ~

•1 cup Sugar

•1 cup Evaporated Milk

•1/3 cup of flour

•1 tsp Vanilla extract

•1/4 tsp Nutmeg

• Pre-heat the oven to 375°F

• Cut fruit into smaller pieces

• Mix together the Tart Sauce ingredients until smooth.

• Fill tart shells 3/4 full of Sauce

• Spoon in 1 TBSP of Fruit or toasted Pecans

• Bake for 20-25 minutes at 375°F

• Cool slightly before serving.

• Freezer friendly, reheat in the oven for 5-8 minutes.

* I doubled the recipe and used Rhubarb and Toasted Pecans.

* might need more or less tarts depending on how big they are or how much you fill them with sauce.