1-800-461-SOUP(7687)

Mixed Berry Tarts

Made With:

Bakery

Pepperidge Farm Puff Pastry Sheets

There's no limit to what you can do.  Strudels and fruit flans, pot pies, Wellingtons and quiche.  You are limited only by your imagination.

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Nutrition Facts
Serving Size
Amount Per Serving
Calories 200
% Daily Value
Total Fat 8g
12%
Saturated Fat g
0%
Cholesterol 20mg
7%
Sodium 105mg
4%
Total Carbohydrate 29mg
10%
Dietary Fiber 3g
12%
Protein 3g
6%
Vitamin A %
Vitamin C %
Calcium 2%
Iron %
Total Time

50 min.

Serving & Size

1

Yields

Celebrate the best of summer produce with these tarts. Crisp Puff Pastry is the perfect foil for the filling that just oozes with fresh berry flavour.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 200
% Daily Value
Total Fat 8g
12%
Saturated Fat g
0%
Cholesterol 20mg
7%
Sodium 105mg
4%
Total Carbohydrate 29mg
10%
Dietary Fiber 3g
12%
Protein 3g
6%
Vitamin A %
Vitamin C %
Calcium 2%
Iron %

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
blueberries 1 cups 375  mL
quartered strawberries 1 cups 375  mL
raspberries 1 cups 375  mL
granulated sugar 1 cup 125  mL
cornstarch 1 cup 60  mL
ground cinnamon 1 tsp mL
2. Toss blueberries, strawberries and raspberries with sugar, cornstarch and cinnamon in a large bowl; let sit for 10 minutes.
Weight Measure
Egg
Water 1 tbsp 15  mL
3. Meanwhile, whisk together egg and water. Set aside. Cut out six 4 1/2-inch (11 cm) circles from each sheet of pastry. Transfer rounds to prepared baking sheets. Brush each round with egg wash. Using a paring knife, score a line about 1/4-inch (5 mm) inside the edge of each round.
Weight Measure
Pepperidge Farm® Puff Pastry, thawed but still cold 2 sheets sheets
4. Place 1/4 cup (60 mL) berry mixture on top of each round, keeping the filling inside the score marks. Bake for 20 to 25 minutes or until pastry is golden brown. Let cool.
Weight Measure
icing sugar 1 tbsp 15  mL
5. Dust with icing sugar.
1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.
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