su-Summer Fruit Mini Ice Cream Pies
Photo: Yunhee Kim; Styling: Karen Shinto
Yields Serves 12 Total Time 4 hrs 30 mins
French bakery tarts, only with ice cream instead of custard! If you want to make one big pie, use a 9-in. cheesecake pan.

How to Make It

Step 1
1

Working with one pastry disk at a time (keep others chilled), press disks evenly until thin (about 1/8 in.) over bottom, up sides, and especially into corners of 6 (4 1/2-in.) cheesecake pans with removable sides. Trim edges even with rims and prick bottoms all over with a fork. Chill 30 minutes. Meanwhile, preheat oven to 375°.

Step 2
2

Bake pastry on bottom rack of oven until golden brown,20 to 25 minutes. Let cool completely.

Step 3
3

Stir ice cream with Cointreau and zest until smooth. Divide among cooled crusts, set on a baking sheet, and freeze at least 3 hours.

Step 4
4

Whisk marmalade with 2 tsp. water, then strain. Dice mango and thinly slice plum and nectarine. Top each pie with any combination of fruits, or go with just one. Using a pastry brush, generously dab toppings with strained marmalade and serve immediately.

Step 5
5

More pie tips:

Step 6
6

Let the pies soften for 5 minutes at room temp to make slicing easier.

Step 7
7

If you're having trouble freeing your pies from their pans, set one at a time over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.

Step 8
8

Make ahead: Once the pies are fully frozen through step 3, they keep for up to 4 days, double-wrapped in plastic wrap. Top them just before serving.

Ingredients

 1 3/4 qts. vanilla ice cream, softened until easily spoonable
 3 tablespoons Cointreau or other orange-flavored liqueur
 2 tablespoons orange zest
 1/4 cup orange marmalade
 1 Champagne (also called Ataulfo or Manila) mango
 1 red-fleshed plum or pluot
 1 nectarine
 1/4 cup raspberries
 1/4 cup blackberries
 1/2 cup blueberries

Directions

Step 1
1

Working with one pastry disk at a time (keep others chilled), press disks evenly until thin (about 1/8 in.) over bottom, up sides, and especially into corners of 6 (4 1/2-in.) cheesecake pans with removable sides. Trim edges even with rims and prick bottoms all over with a fork. Chill 30 minutes. Meanwhile, preheat oven to 375°.

Step 2
2

Bake pastry on bottom rack of oven until golden brown,20 to 25 minutes. Let cool completely.

Step 3
3

Stir ice cream with Cointreau and zest until smooth. Divide among cooled crusts, set on a baking sheet, and freeze at least 3 hours.

Step 4
4

Whisk marmalade with 2 tsp. water, then strain. Dice mango and thinly slice plum and nectarine. Top each pie with any combination of fruits, or go with just one. Using a pastry brush, generously dab toppings with strained marmalade and serve immediately.

Step 5
5

More pie tips:

Step 6
6

Let the pies soften for 5 minutes at room temp to make slicing easier.

Step 7
7

If you're having trouble freeing your pies from their pans, set one at a time over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.

Step 8
8

Make ahead: Once the pies are fully frozen through step 3, they keep for up to 4 days, double-wrapped in plastic wrap. Top them just before serving.

Summer Fruit Mini Ice Cream Pies