Memorial Day, Flag Day and Independence Day are three patriotic American holidays nudged closely together that kick off the summertime with festive red, white and blue hues everywhere.  The association of color combinations with certain holidays and tying in food that coordinates with it is one of my favorite pastimes.  I’m constantly thinking of making pretty and delicious foods according to the seasons and contemplating over how to decorate and serve these concoctions, and what parties I can dream up.

It’s kind of like decorating your home around a piece of art.  I think of what tablecloths and dishes might go with which foods and how could I somehow turn it into a party or a gathering with friends and family.

My latest preferred way to make pies is using fluted tart pans, and I hadn’t used this new square one yet.  I baked the crust and while it was in the oven, I knew that my vanilla pudding recipe would more than fill this square tart crust, so I came up with what I would whip up with the remaining pudding.  I love making banana pudding cups, which gave me the idea to whip up little fruit cups and instead of the mini Nilla Wafers in the banana pudding cups, I could cut out little pie dough circles quickly and easily using my apple corer.

I cranked out a ton of small circles, about the size of dime, and put them on a Silpat lined perforated baking sheet, popped them in the oven for a few minutes, then started on my homemade vanilla pudding filling.  I filled as much of the cooked square tart pie crust as I could, then anything bonus would be for the individual dessert cups.

There’s almost nothing more delicious than hot off the stovetop, freshly cooked vanilla pudding after stirring in the butter and vanilla.  These desserts turned out so well and I can hardly wait to whip up more.

VANILLA PUDDING

• 1 cup sugar

• 1/4 cup cornstarch

• 4 cups milk

• 1/2 teaspoon salt

Stir together in saucepan over medium heat, cooking and stirring until thickened and bubbly. Then cook 2 more minutes. Remove from heat.

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• 4 eggs, beaten

In a separate bowl, gradually stir in about half the hot mixture into eggs. Return all to the saucepan. Cook and stir 2 minutes more. Remove from heat.

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• 4 tablespoons butter

• 1 tablespoon vanilla

Stir in butter and vanilla until melted and combined. Pour into 8 serving cups.

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• fresh strawberries, blueberries

• pie dough cut-outs, baked

Top each pudding cup with fresh fruit and pie baked dough cut-outs. Refrigerate until serving.