Mixed berry filling scented with almond extract gets dotted with cold butter before heading into the oven
20 minutes later, hot and bubbly berry tarts are ready to be topped with a dollop of whipped cream and eaten.
Makes 5 to 6 mini tarts
Preheat 375'
For the filling:
2 1/2 cups frozen mixed berries
1 1/2 Tbs. instant tapioca
1/3 cup sugar
3/4 tsp almond extract (or vanilla or both)
Toss berries with sugar, tapioca and extract. Let sit 15 minutes.
For the crust:
Any 9 in. tart or pie dough will work.
Press dough into individual tart molds. Fill with berry mixture. Dot each tart with a few cold, pea-size, pieces of butter. Place tarts on a rimmed baking sheet and bake until lightly browned around edges; 18 to 25 minutes.
Top with fresh whipped cream or ice cream.
*If you make your crust from scratch, try adding a tsp. of orange zest for extra flavor.
Preheat 375'
For the filling:
2 1/2 cups frozen mixed berries
1 1/2 Tbs. instant tapioca
1/3 cup sugar
3/4 tsp almond extract (or vanilla or both)
Toss berries with sugar, tapioca and extract. Let sit 15 minutes.
For the crust:
Any 9 in. tart or pie dough will work.
Press dough into individual tart molds. Fill with berry mixture. Dot each tart with a few cold, pea-size, pieces of butter. Place tarts on a rimmed baking sheet and bake until lightly browned around edges; 18 to 25 minutes.
Top with fresh whipped cream or ice cream.
*If you make your crust from scratch, try adding a tsp. of orange zest for extra flavor.
2 comments:
Wow, those look good. We should all know how to make a homemade crust on a whim and always keep a bag of berries in the freezer. Presto! Yummy dessert.
Pie dough and tart dough come in real handy and they are a cinch to throw together.
If you have flour, butter, a pinch of salt and sugar, plus some water, you got multipurpose dough.
I make berry pies and galettes, bars and savory quiches with the same dough. Easy and sooo good.
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