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Today my husband and I are celebrating our 2 year anniversary! One of the foods we have not had a chance to eat much of in the last few months is berries due to dietary restrictions post-stem cell transplant. Since it is winter-time anyways, we decided that we could go without for a few months, but as our anniversary approached we both decided we wanted to indulge a little. He is still on his special diet but his taste buds are coming back so, with a little baking and careful washing/cooking we were able to make a yummy berry treat to celebrate! Yum!
With restrictions and seasonality in mind, I wanted to come up with a way to make a delicious tart while using frozen berries. While, I will always agree that fresh tastes best, for those restricted by season or health reasons I wanted to offer up a way to make these with frozen fruit and show that it can be done and done well.
Needless to say, we loved eating these yummy Mixed Berry Tartelettles as part of our celebration. We were reminded of how blessed we are and are excited to enjoy another 200 years together. I love how easy they can be made and are cute for any anniversary, Valentine’s Day, shower, or fun celebration!
For fun, I also made my husband a virtual card for our anniversary – perhaps you can tell I am a food blogger?? We both agreed that I need to make some cake now in the very near future.
Makes 8 servings
- 1 9″ pie crust (try homemade pie crust or corn meal crust, or you can use store-bought)
- 12 oz. mixed berries (fresh or frozen – I will explain how to make both)
- 1 – 1 1/2 tablespoons corn starch
- 2 tablespoons light brown sugar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon cinnamon
- pinch of nutmeg
- 1 teaspoon white sugar (for sprinkling on top)
- Prepare a 12-count muffin tin with non-stick spray and heat oven to 425 degrees.
- Prepare pie crust and roll out to about 1/8″ thickness. Using a 3″ round cookie cutter, cut out mini tart crusts and place into the prepared muffin tin – will make about 8 from one 9″ crust.
- In a small bowl, mix together corn starch (1 tbsp for fresh berries, 1 1/2 tbsp. for frozen berries), brown sugar, cinnamon, and nutmeg.
- In a large mixing bowl, toss berries in lemon juice, and then add cinnamon mixture and toss until evenly coated.
- If using fresh berries, transfer through a strainer to release any of the extra juices. If using frozen, be sure the berries are coated well since the extra juices will release while baking. Fill each pie crust with berries (about 2/3 filled), repeating for all 8 tarts, and sprinkle tops with white sugar.
- Bake for 13-15 minutes until crust is slightly browned and fruit it bubbling (internal temp. should be at least 165 degrees). Tip: if you are using frozenberries – bake for 8 minutes, then place a foil hat over the tarts and continue baking another 6-8 minutes until berries are cooked through.