Mixed Berry Tarts

Mixed Berry Tarts

Nutrition Facts

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

25 min.

Serving & Size


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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
blueberries 375 mL 1 1/2 cups
quartered strawberries 375 mL 1 1/2 cups
raspberries 375 mL 1 1/2 cups
granulated sugar 125 mL 1/2 cup
cornstarch 60 mL 1/4 cup
ground cinnamon 2 mL 1/2 tsp
Water 15 mL 1 tbsp
Pepperidge Farm® Puff Pastry, thawed but still cold
2 sheets
2 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.

icing sugar 15 mL 1 tbsp
1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.
2. Toss blueberries, strawberries and raspberries with sugar, cornstarch and cinnamon in a large bowl; let sit for 10 minutes.
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.
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.
5. Dust with icing sugar.

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