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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 92.7
  • Total Fat: 4.3 g
  • Cholesterol: 3.0 mg
  • Sodium: 84.5 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 0.7 g

View full nutritional breakdown of Fresh Fruit Tarts calories by ingredient
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Fresh Fruit Tarts

Submitted by: DRVILLEN

Introduction

Easy mini tarts made with fresh berries and cherries. My kids and grandkids love these! One and half boxes of the pie crusts. Easy mini tarts made with fresh berries and cherries. My kids and grandkids love these! One and half boxes of the pie crusts.
Number of Servings: 40

Ingredients

    Ingredients:
    Pillsbury Pie Crusts, 216 gram(s)
    Pillsbury Pie Crusts, 216 gram(s)
    Pillsbury Pie Crusts, 216 gram(s)
    Sweet Cherries, 12 cherries pitted
    Blackberries, fresh, 170 grams
    Blueberries, fresh, 170 grams
    Raspberries, 170 grams
    Granulated Sugar, .5 cup
    Water, tap, 1 cup
    Water, tap, .25 cup
    Corn Starch, .25 cup

Directions

Wash all fruit, and pit cherries, put them all into a pot with one cup of water and half cup of sugar, bring to a boil for ten minutes stirring occasionally. Add corn starch to 1/4 cup of water and mix well, slowly add to fruit and continue stirring until thickened. Remove from heat and let cool. Unroll one pie crust, roll to make it one and a half times its size. Then use a proper size cup to cut circles for tart bottoms, and place in tart trays, if you only have one repeat as needed. Fill to 1/4 inch from top so they won't overflow when cooking. Use second crust to make a weave topping, cut into 3/8 inch wide strips, remove every other strip, save for next step. Fold in half, every other remaining strip, lay crosswise saved strips one at a time, repeat until finished then use a cup to cut proper size tops and place on top of filled tarts. Bake at 375 for 15 minutes, remove and let cool, makes about 40 tarts. If you don't want to bother with the tops it removes 960 calories from the recipe. From 93 calories each down to about 70 calories each.

Number of Servings: 40

Recipe submitted by SparkPeople user DRVILLEN.






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