Mixed Berry Tartlets Recipe

Mar 06, 2012 @ 5:41 PM
Posted by Megan Watson, Special Contributor

Nutrition

Cal/Serving: 173
Daily Value: 9%
Servings: 8

Low-Sodium
Vegetarian

Fat	8g	12%
Saturated	3g	14%
Carbs	26g	9%
Fiber	2g	7%
Sugars	7g	0%
Protein	1g	3%
Sodium	118mg	5%
Calcium	9mg	1%
Magnesium	6mg	1%
Potassium	59mg	2%
Iron	0mg	3%
Zinc	0mg	1%
Vitamin A	23IU	0%
Vitamin C	4mg	7%
Thiamin (B1)	0mg	3%
Riboflavin (B2)	0mg	2%
Niacin (B3)	1mg	3%
Vitamin B6	0mg	1%
Folic Acid (B9)	12µg	3%
Vitamin E	0mg	1%
Vitamin K	8µg	10%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	1g	0%

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More Recipes By Megan Watson

Megan Watson

I wanted to come up with a way to make a delicious tart while using frozen berries. While I will always agree that fresh tastes best, for those restricted by season I wanted to offer up a way to make these with frozen fruit and show that it can be done and done well. I love how easily they can be made and they are cute for any anniversary, shower, or fun celebration!

INGREDIENTS

Cooking spray, for the muffin pan
All-purpose flour, for dusting
One 9-inch pie crust
1-1 1/2 tablespoons cornstarch*
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
Pinch of nutmeg
12 ounces fresh or frozen mixed berries
1/2 teaspoon lemon juice
1 teaspoon granulated white sugar

DIRECTIONS

Preheat the oven to 425 degrees.

Coat a 12-count muffin pan with cooking spray. Lightly dust your work surface with flour and roll out the pie crust to about 1/8-inch thickness. Using a 3-inch round cookie cutter, cut out mini tart crusts and place into the prepared muffin pan (there should be about 8).

In a small bowl, mix together the cornstarch, brown sugar, cinnamon, and nutmeg. In a large bowl, toss the berries in the lemon juice, then add the cinnamon mixture and toss until evenly coated.

If using fresh berries, transfer through a strainer to release any of the extra juices. If using frozen, be sure the berries are well coated since the extra juices will release while baking. Fill each pie crust with berries 2/3 of the way up, repeating for all 8 tarts, and top each with the sugar.

Bake until the crust is slightly browned and fruit is bubbling (the internal temperature should be at least 165 degrees), about 13-15 minutes. If using frozen berries, cover with foil after the first 8 minutes. Remove from the oven and serve.