“If you had the chance to change your fate, wouldja?”

This week we’re celebrating Pixar’s BRAVE in honor of Pixar Fest. There’s still time left to visit Disneyland and join in on Pixar Fest. I’ve got Brave Inspired Cherry Tartlets for you this week. Life, Family, Joy has a BRAVE printable, and They Call Me T has Merida Disney Bounding outfits for you.

Brave

This picture was taken at night which is why the color is SO bad, and poor Merida had lost her voice! But she was kind enough to take a picture with Molly, so I have to include it!

BRAVE is one of our favorite Pixar movies. Why? Because my daughter is just like Merida! When the movie first came out, everyone looked at Molly and said, “That’s you.” Molly is very stubborn, just like Merida, and definitely likes to be in charge of her own “fate.” In Molly’s words, “I’m definitely the type of person who would accidentally get someone turned into a bear because I’m trying everything to avoid doing something I don’t want to do.” But just like Merida, Molly knows how to turn her stubbornness into a strength.

Brave Inspired Magical Cherry Tartlets

Molly made cherry tartlets this week in honor of BRAVE. Although the characters in the movie call the magical dessert a “cake,” it has always looked more like a mini pie/tart to us. As for the cherry filling, there’s some kind of Scottish tart called the “Ecclefechan tart.” The Ecclefechan tart uses a bunch of ingredients that my family wouldn’t like, except for cherries. So we decided to use cherries in honor of this Scottish dessert.

Don’t like cherries? No problem! Swap out the cherry pie filling with your choice of fruity pie filling. We were going to use lemon curd (another Scottish treat) for some of the tarts, but there are no stores close to us that sell lemon curd. If you have some, though, you could make some lemon curd tarts!

How to make cherry tartlets

Recipe Ingredients

1 package Pillsbury refrigerated pie crust (2 pie crusts)
1 can cherry pie filling
1 egg (optional)
1 TBSP water (optional)
1-2 tsp white sugar (optional)

Recipe Directions

Preheat oven to 420 degrees F.
Remove the pie crusts from the package and let them come to room temperature.
When the pie crust is at room temperature, roll it out and cut 6 circles out, big enough to fill a muffin pan and go up the sides. You’ll want to cut the circles a little larger than the muffin pan so that the dough goes up the sides (it doesn’t have to go all the way to the top, but it should go over halfway to the top).
Fill the mini pie crusts with cherry pie filling, a spoonful or two. Make sure to get plenty of cherries!
We put tops on our pies, cutting out a smaller circle so it looks like the magical “cake” from BRAVE. You do not have to add this second crust unless you want to. If you want the second crust, cut out six more circles (these ones should be about the size as the muffin pan) and cut a smaller circle out of the middle (so it kind of looks like a doughnut). Place the doughnut-looking dough on top of the pie crust filled with the cherry filling, pressing down on the sides so the two crusts connect.
OPTIONAL: whisk an egg with 1 TBSP of water and brush the mixture onto the top pie crust, sprinkling with sugar. This will give the top crust a nice golden crisp.
Bake for 14-18 minutes. You may want to check the tartlets after about 10 minutes to make sure they aren’t burning. If they are getting too brown, cover the muffin pan with foil and continue baking.

Print Recipe

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Brave Inspired Magical Cherry Tartlets

Servings 6 tartlets

Ingredients

• 1 package Pillsbury refrigerated pie crust 2 pie crusts
• 1 can cherry pie filling
• 1 egg optional
• 1 TBSP water optional
• 1-2 tsp white sugar optional

Instructions

1. Preheat oven to 420 degrees F.
2. Remove the pie crusts from the package and let them come to room temperature.
3. When the pie crust is at room temperature, roll it out and cut 6 circles out, big enough to fill a muffin pan and go up the sides. You'll want to cut the circles a little larger than the muffin pan so that the dough goes up the sides (it doesn't have to go all the way to the top, but it should go over halfway to the top).
4. Fill the mini pie crusts with cherry pie filling, a spoonful or two. Make sure to get plenty of cherries!
5. We put tops on our pies, cutting out a smaller circle so it looks like the magical "cake" from BRAVE. You do not have to add this second crust unless you want to. If you want the second crust, cut out six more circles (these ones should be about the size as the muffin pan) and cut a smaller circle out of the middle (so it kind of looks like a doughnut). Place the doughnut-looking dough on top of the pie crust filled with the cherry filling, pressing down on the sides so the two crusts connect.
6. OPTIONAL: whisk an egg with 1 TBSP of water and brush the mixture onto the top pie crust, sprinkling with sugar. This will give the top crust a nice golden crisp.
7. Bake for 14-18 minutes. You may want to check the tartlets after about 10 minutes to make sure they aren't burning. If they are getting too brown, cover the muffin pan with foil and continue baking.

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