Blueberry-Raspberry Tartlets

Blueberry-Raspberry Tartlets
Servings: 6 Prep 30 mins Bake 375°F 10 mins to 12 mins


  • 1 package (15 ounces) refrigerated ready-to-roll piecrusts
  • 2 cups raspberries
  • 2 cups blueberries
Red Berry Glaze
  • 1 cup Fresh Berry Sauce (see recipe on
  • 1/2 cup currant jelly

Make It

1. Preheat oven to 375 degrees F. Cut pastry into six 5-inch rounds. Fit pastry into six 4-inch tartlet pans with removable bottoms. (Or use 6 ready-to-use frozen individual tart shells; defrost according to package directions.) Pierce bottom of tartlet shells in several places with fork.

2. Bake shells in 375 degrees F oven for 10 to 12 minutes or until golden brown. Remove to rack to cool completely.

3. Combine berries and glaze in bowl. Spoon into tart shells. Refrigerate until serving.

Red Berry Glaze:

4. Combine Fresh Berry Sauce and currant jelly in small saucepan. Cook over medium heat 3 to 5 minutes until thickened slightly. Use as a glaze for fruit tarts, pies and cakes. Makes 1-1/2 cups glaze. Use 1/2 cups Glaze for tarts. Cover and store remaining glaze up to 1 week.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 279, Fat, total (g): 12, chol. (mg): , carb. (g): 41, pro. (g): 2, sodium (mg): 172, Percent Daily Values are based on a 2,000 calorie diet.