Ingredients :
- 2 sheets refrigerated pie crust
- 2 tablespoons lemon curd
- 2 tablespoons red tart cherry fruit spread
- 4 ounces almond paste
- Cooking spray
- ICING:
- 3/4 cup confectioners' sugar
- 1 tablespoon 2% milk
- 1/8 teaspoon vanilla extract
- 1 tablespoon sliced almonds, toasted
Directions :
- Preheat air fryer to 350°. On a work surface, unroll crusts. Roll to 1/4-in. thickness. Cut each crust into four 4-in. squares. Top 4 squares with 1-1/2 teaspoons lemon curd and 1-1/2 teaspoons fruit spread; swirl slightly. Roll almond paste into a 4-in. square. Cut into four 2-in. squares. Place each piece of almond paste on top of curd mixture. Brush edges of crust with water; top with remaining crust squares. Press edges with a fork to seal. Prick tops with a fork.
- In batches, arrange tarts in a single layer on a greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 8-10 minutes. Cool completely.
- For icing, in a small bowl, combine confectioners’ sugar, milk and vanilla; whisk until smooth. Spoon over cooled pastries; sprinkle with almonds. Let stand until set.
