SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry-Raspberry Tarts

Makes: 8 servings
Prep 30 mins Bake 350°F 25 mins
Cranberry-Raspberry Tarts
Ingredients
  • 4  sheets  frozen phyllo dough (17x12-inch rectangles), thawed
  •  Nonstick cooking spray
  • 1/2  cup  packed brown sugar
  • 1  tablespoon  cornstarch
  • 3  cups  frozen unsweetened raspberries
  • 2  cups  cranberries
  •  Sifted powdered sugar
  •  Whipped Topping or Whipped Milk Topping (see Recipe Center)
Directions

1. Grease six 6-ounce custard cups; set aside. Unfold phyllo dough. Place one sheet of phyllo dough on a cutting board. Spray with nonstick spray. Repeat layering and spraying remaining phyllo, keeping phyllo covered with a damp cloth and removing only one sheet at a time.

2. Using a sharp knife, cut the phyllo stack lengthwise into 6 strips. Then cut the strips crosswise into thirds forming 18 rectangles. Carefully press 3 rectangles into each prepared custard cup so that the entire cup is covered with phyllo. Set the phyllo-lined custard cups on a baking sheet.

3. Meanwhile, in a large saucepan combine brown sugar and cornstarch; add raspberries and cranberries. Cook and stir over medium heat until thickened and bubbly. Pour the cranberry mixture into phyllo-lined custard cups.

4. Bake in a 350 degree F oven for 25 to 30 minutes or until phyllo is golden. Cool completely on a wire rack. Sift powdered sugar lightly over phyllo cups or serve with dollops of whipped topping, if desired. Makes 8 servings.

Nutrition Facts (Cranberry-Raspberry Tarts)
  • Servings Per Recipe 8,
  • cal. (kcal) 114,
  • Fat, total (g) 1,
  • carb. (g) 25,
  • fiber (g) 3,
  • pro. (g) 1,
  • sodium (mg) 50,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe