Rustic Berry Tarts

1. 1

   Preheat oven to 375F

2. 2

   First, make the crust.* Mix one box of pie crust mixture with 1/3 cup of water and stir with a fork until it forms a ball. Divide into six equal parts and roll each into a small ball.

3. 3

   Roll out each little ball with a rolling pin, adding flour as needed. These don't have to be perfect. Set the rolled out dough onto a cookie sheet. They may overlap, but won't touch once filled.

4. 4

   Meanwhile, mix together 1 pint of blueberries and 1 6 oz. container of raspberries in a large bowl. Add 2 tbsp. sugar, 1 tsp. corn starch and 1 tsp. flour and coat the berries thoroughly.

5. 5

   Spoon the berry mixture on to each circle of dough, pulling the sides of the dough up around the berries.

6. 6

   Bake at 375 for 25-30 minutes.

7. 7

   Serve with vanilla ice cream or whipped cream (or both!).

8. 8

   *Note - You may use homemade crust in place of box, although no one I've made it for could tell the difference in this recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.