Ingredients and Weight:
- 1 package (17.3 oz) refrigerated pie crusts, thawed
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 1 cup mixed berries (such as strawberries, blueberries, and raspberries)
- 1/2 cup sliced peaches
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Unroll pie crusts and cut into 8 circles. Fit into mini muffin tins and trim edges.
- In a medium bowl, whisk together flour and salt.
- Add butter and use a pastry cutter or fork to cut in until the mixture resembles coarse crumbs.
- Gradually add ice water until the dough just comes together.
- Wrap the dough in plastic and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 1/8-inch thickness.
- Cut out 8 circles to fit the top of the mini tarts.
- In a small bowl, combine berries, peaches, sugar, cornstarch, and lemon juice.
- Fill each tart with the fruit mixture and top with a dough circle.
- Bake for 20-25 minutes, or until the crust is golden brown.
Nutritional Information:
One tart contains approximately:
- 200 calories
- 10 grams of fat
- 20 grams of carbohydrates
- 2 grams of protein
Dish Characteristics:
- Sweet and fruity
- Crisp and flaky crust
- Perfect for breakfast, dessert, or a snack
User Comments:
- "These mini tarts are so delicious and easy to make! I love the combination of fruits."
- "The crust is so flaky and flavorful. I will definitely be making these again."
- "I made these for a party and they were a huge hit. Everyone loved them!"
Special Precautions and Tips:
- Be sure to refrigerate the dough before rolling out to prevent it from becoming too sticky.
- If the fruit mixture is too runny, add a little more cornstarch.
- Let the tarts cool slightly before serving to allow the filling to set.
