Difference between revisions of "Berry Berry Tart"
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* 1 (21 oz) can [[cherry]] pie filling | * 1 (21 oz) can [[cherry]] pie filling | ||
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# Allow crust to come to room temperature. | # Allow crust to come to room temperature. | ||
# Preheat oven to 450°F. | # Preheat oven to 450°F. | ||
Latest revision as of 06:52, 14 July 2012
Description
Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
- Serves: 8
Ingredients
Filling
- 1 tablespoon sugar
- 1 cup halved strawberries
- 1 cup blueberries
- 1 (21 oz) can cherry pie filling
Procedures
- Allow crust to come to room temperature.
- Preheat oven to 450°F.
- Place crust in a 9-inch tart pan with removable bottom. Press in bottom of pan and 1-inch up sides of pan. Trim edges and prick bottom and sides generously with fork.
- Bake at 450°F. for 9 to 11 minutes or until lightly browned. Cool completely.
- In medium saucepan combine sugar and strawberries. Cook until berries are tender. Add blueberries and cherry pie filling. Stir until well blended.
- Spoon berry mixture into cooled crust; refrigerate. Serve with a dollop of whipped topping.
