Fresh Fruit In Baked Tortilla Shell Recipes

Steps:

• In a small saucepan, melt 2 teaspoons butter. Stir in the brown sugar, lemon juice and extract. Add peach slices. Cook and stir over medium-low heat for 5 minutes., Place tortilla on an ungreased baking sheet. Spoon peach mixture onto half of tortilla to within 1/2 in. of sides; fold tortilla over. Melt remaining butter; brush over the top. Sprinkle with sugar. Bake at 350° for 15-20 minutes or until golden brown. Cut in half.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush both sides of tortilla with oil.
• Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
• Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
• Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
• Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
• Remove sheet from oven; transfer basket burritos to a rack to cool completely.

Steps:

• Heat oven to 350°F. Place tortilla on ungreased cookie sheet. Bake about 10 minutes or until crisp. Meanwhile, mix sugar and cinnamon.
• Place hot tortilla on cutting board; spread cream cheese on tortilla. Sprinkle with sugar-cinnamon mixture. Arrange fruit on top. Cut into 4 wedges. Serve warm.

Steps:

• Fill tortillas with pie filling and place folded side down in a greased 9x13 pan.
• Bring 1 cup sugar, water and margarine or butter to a boil and pour over tortillas.
• Sprinkle top with 1/2 cup sugar mixed with the cinnamon.
• Bake at 350 for 45 minutes.
• Let stand before serving to allow the filling to thicken.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
• Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
• Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
• Makes 6 large tortillas; may be cut in half to serve 12.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425° for 9-11 minutes or until golden brown. Cool completely on wire rack., For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze., For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers.