Mixed Berry Tartlets

Staff Writer
Mixed Berry Tartlets
Mixed Berry Tartlets
Megan Watson

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!

8
Servings
178
Calories Per Serving
Deliver Ingredients

Notes

*Note: Use 1 tablespoon for fresh berries and 1 ½ tablespoons for frozen berries.

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.

Berry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Berry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
8g
13%
Sugar
7g
N/A
Saturated Fat
3g
14%
Protein
1g
2%
Carbs
26g
9%
Vitamin A
1µg
N/A
Vitamin C
4mg
7%
Vitamin E
0.3mg
1.3%
Vitamin K
8µg
10%
Calcium
8mg
1%
Fiber
2g
6%
Folate (food)
5µg
N/A
Folate equivalent (total)
15µg
4%
Folic acid
6µg
N/A
Iron
0.5mg
2.6%
Magnesium
5mg
1%
Monounsaturated
3g
N/A
Niacin (B3)
0.5mg
2.7%
Phosphorus
19mg
3%
Polyunsaturated
1g
N/A
Potassium
58mg
2%
Sodium
119mg
5%
Sugars, added
3g
N/A
Zinc
0.1mg
0.9%

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