There are times I need a desert that is fast to make and not overly sweet. Enter my Rustic Mixed Berry Tart Recipe. I created this out of ingredients I had in the kitchen when I needed to make something without going to the market, and wouldn’t be too much trouble. I love berries and I sometime think we add too much sugar to a recipe like this and it overwhelms the berry favors. So here you go.
Rustic Mixed Berry Tart
- 1 Pillsbury Pie Crust
- 3 cups frozen mixed berries (with cherries if you can find it)
- 2 tablespoons of tapioca
- 4 tablespoons sugar
- 3 tablespoons butter
Preheat oven to 425 degree. Lightly coat the 8 inch pie plate or casserole dish with butter. Arrange the pie crust in the casserole dish. Melt a tablespoon of butter and brush it on the inside of the crust. Place the prepared pie crust in the refrigerator to keep chilled. Mix the frozen berries, tapioca and sugar until blended. Pour the berry mixture into the prepared piecrust. Dot with the remaining butter. Fold the edges of the pies crust over the berries. Bake at 425 degree for 10 minutes then reduce the heat to 350 degree and bake for 35 to 45 minutes. Cool before serving.
Notes: The Pillsbury Pie Crust comes in a package of two. I will often prepare two of these tarts, freezing one for a later date. You can use different kinds of frozen fruit in place of the mixed berries. It will work just as well.
Now that is easy peasy. It just takes a few minutes to prepare this rustic mixed berry tart recipe. The hard part is waiting for the tart to finish baking. It is especially good with home made ice cream.
Give this rustic mixed berry tart a try. I know it will be a big hit. When you do, let me know what fruit you used and how it came out. Enjoy.
Time to eat…