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Mixed Berry Tartlets

Makes: 12 servings
Prep 25 mins Cool 5 mins Bake 400°F 20 mins
Mixed Berry Tartlets
Ingredients
  • 1 15  ounce  rolled refrigerated unbaked pie crusts (2)
  •  Nonstick cooking spray
  • 2  tablespoons  sugar
  • 1  tablespoon  cornstarch
  • 1 12  ounce  frozen mixed berries
  • 1  tablespoon  lemon juice
  • 1/3  cup  whipping cream
  • 1/4  cup  purchased lemon curd
  • 1  teaspoon  sugar
  • 1/4  teaspoon  vanilla
  •  Mint sprigs (optional)
Directions

1. Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.

2. For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack.

3. In a medium mixing bowl combine whipping cream, lemon curd, 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tart with a mint sprig. Makes 12 servings.

Nutrition Facts (Mixed Berry Tartlets)
  • Servings Per Recipe 12,
  • cal. (kcal) 229,
  • Fat, total (g) 12,
  • chol. (mg) 17,
  • sat. fat (g) 5,
  • carb. (g) 29,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 2,
  • sugar (g) 7,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 152,
  • Potassium (mg) 7,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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