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Blueberry & Raspberry Tarts
Before I list the ingredients, I’m going to make a confession. I used pie crust mix… from a box. Now before you gasp at my cooking faux paux, let me tell you that the first thing someone said after taking a bite from one of these tarts was, “Mmmmm… the crust is so light and flaky!” So there.
Ingredients:
1 box Betty Crocker pie crust mix
1/2 cup water
1 pint blueberries
1 6 oz. container raspberries
2 tbsp. sugar
1 tsp. corn starch
1 tsp. flour
First, make the dough. Mix one box of pie crust mixture with 1/3 cup of water and stir with a fork until it forms a ball. Divide into six equal parts and roll each into a small ball.
Roll out each little ball with a rolling pin, adding flour as needed. These don’t have to be perfect. Set the rolled out dough onto a cookie sheet. They may overlap, but won’t touch once filled.
Meanwhile, mix together 1 pint of raspberries and 1 6 oz. container of raspberries in a large bowl. Add sugar, corn starch, and flour and gently mix to coat the berries.
Spoon the berry mixture on to each circle of dough, pulling the sides of the dough up around the berries.
Bake at 375 for 25-30 minutes.
Serve with vanilla ice cream (duh).
