Can you ever be on berry overload?
I don't know about you, but I gravitate to the berries at the farmer's market.
I would pick bushels and bushels and spend my days eating and baking with berries
by themselves, in a dessert, in a salad or even in a salsa or sauce...berries are awesome!
So keeping it simple today with Rustic Berry Tarts.
The berries are the star of the show!
Just add a scoop of vanilla ice cream.
Chock full of nature's sweet treasures with only a smidge of granulated sugar.
They are mini and portable AND red, white and blue!
I am thinking 4th of July!
Ingredients to make 1 dozen rustic pies:
1 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries
1 Tbsp refined sugar
1 Tbsp water
1 sleeve prepared pie crust
Preheat oven to 350 degrees. On a lightly floured surface, roll out pie crust dough to remove any creases. Punch out circle shapes with a 3 1/2 inch circle cookie cutter or just use a glass. Punch out 12 circles. If you need to, take the scraps and roll out the dough again. Spray muffin pan with nonstick spray. Place each circle into a muffin cup. No need to form fit the dough, just press into the cup. In a bowl, combine berries and 1 Tbsp refined sugar. Spoon berries into muffin cups. In another bowl, whisk together egg and water. Brush egg mixture on pie crust edges. Bake at 350 degrees for 25 minutes. Remove from oven. Let sit 5-7 minutes before removing rustic pies from muffin pan. Serve warm with vanilla ice cream.
Seasonal Simplicity in a mini package!
Each little rustic pie is filled with berries just bursting with flavor!
Celebrate the little things that make life sweet!
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