At last month’s classy Country Club brunch, I feigned interest in the scrambled egg and hash brown trays, slid a few slices of honeydew onto my plate, and scooted down to the end of the buffet table to scope out the desserts. Although slightly lackluster and unimpressive compared to past Sundays, I still returned after finishing my fruit (I was on my best big-girl behavior in front of my parents!) and picked out a few treats.
I passed by the pecan pie, opting instead for two tiny mousse-topped squares of chocolate cake and a miniature fruit tart. I saved the chocolate ones for last—no surprises there!—and started with the tart.
But I stared blankly at it. At about 1” in diameter, it presented me with what I call “The Sushi Predicament.” When ordering a long roll at a Japanese restaurant, the proper way to eat a piece of it is to stick the entire thing in your mouth, all in one go. However, with the amount of fish and cucumbers the chefs normally stuff inside the rice and seaweed, that single piece causes my cheeks to puff out like a clown blowing up a balloon. That’s fine at a sushi place where every other diner looks just like me, but at a fancy brunch?…
Not so much.
Instead, I reached for my knife to cut the tart in two, which resulted in the flaky crust breaking into a thousand teeny pieces all over the plate. I glanced around, and, when no one was watching, scooped a few bits onto my fork with my finger. (Shh, don’t tell!) But… They were bland. Tasteless. Not worth eating. So I went with Plan B: scrape out the fruit and custard filling, and make a better version when I returned home.
For my mini fruit tarts, I substituted your favorite cookie dough (well, minus the chocolate chips!) for the crust. Easy, healthy, and no need to roll out pie dough! After baking, I dolloped in a spoonful of creamy filling, similar to what’s in my sweet blueberry blintzes, and topped them off with a few slivers of grapes.
These cute little bites didn’t even last a day in our house, and I’m sure you’ll finish them off even sooner!