Fresh Fruit Tarts

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

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.