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August 8, 2011
Mixed Berry Tartlets
Pies, Cakes & Tarts
Prep time:
15 minutesCooking time:
10 minutes“Making your own pie pastry is quick, easy and considerably less expensive than purchasing pre-formed frozen pastry. Be sure to make a dozen extra and freeze them for future baking needs.”
Ingredients
Serves 8
- 8 frozen miniature pastry shells
- 8 ounces cream cheese, softened
- 1 cup sugar
- 1/3 cup fresh blueberries or frozen blueberries, thawed, drained
- 1/3 cup fresh raspberries or frozen raspberries, thawed, drained
- 3 tablespoons seedless raspberry preserves
- Mint leaves (optional)
Directions
1
Bake pastry shells according to package directions. Place on a wire rack to cool completely.
2
Beat cream cheese with an electric mixer set at medium speed until light and fluffy. Gradually add sugar, beating continually at medium speed until smooth, about 3 minutes.
3
Spoon cream cheese mixture into cooled pastry shells, filling each shell 2/3 full.
4
Arrange blueberries and raspberries over filling. Melt preserves in a small saucepan over low heat. Drizzle preserves over fruit topping. Garnish each tartlet with mint.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
To prevent messy drips, use a teaspoon to drizzle the melted preserves over the fruit filling.
Great Pairings
Lemony Broiled Salmon
With honey prices on the rise, high-quality honey can put a strain on the family budget. You can successfully substitute corn syrup or apple jelly for the honey in this basting sauce.
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