RCI-BR.006.0034.001
Berry Berry Tart
Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Serves: 8
Prep15 min
Cook5 min
Total20 min
Servings4
Difficultybeginner
Ingredients
- (15 oz.) pkg. refrigerated pie crust1 unit
- 1 teaspoon
Method
1
Preheat the oven to 400°F (200°C) and lightly dust a work surface with the teaspoon of flour.
2
Remove the refrigerated pie crust from the package and unroll it onto the floured surface, gently pressing out any creases with your fingers.
3
Transfer the pie crust to a baking sheet or tart pan, arranging it evenly and trimming any excess overhang with a knife.
4
Prick the crust all over with a fork to prevent excessive puffing during baking.
5
Bake the crust for 10-12 minutes until it begins to set and shows light golden edges.
11 minutes
6
Remove the partially baked crust from the oven and let it cool for 2-3 minutes.
7
Add your desired fresh or frozen berries (such as strawberries, blueberries, raspberries, or blackberries) to the crust in an even layer or decorative pattern.
8
Return the tart to the oven and bake for an additional 12-15 minutes until the crust is golden brown and the berries are warmed through.
13 minutes
9
Remove the tart from the oven and allow it to cool for 5-10 minutes before slicing and serving.