Mixed Berry Tartlets
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!
*Note: Use 1 tablespoon for fresh berries and 1 ½ tablespoons for frozen berries.
- 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
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.