Fresh Berry & Almond Tarts Recipe

Fresh Berry & Almond Tarts Recipe photo by Taste of Home

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We had a “Taste of Home” party with friends who love to try new recipes. These appetizers were a hit. — Sheila Wyum, Rutland, North Dakota

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Fresh Berry & Almond Tarts Recipe

Prep: 15 min. Bake: 10 min. + cooling

Yield: 16 Servings

15 10 25

Ingredients

1 package (14.1 ounces) refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1/4 teaspoon almond extract
2 cups fresh blueberries
2 cups fresh raspberries
1/4 cup sliced almonds, toasted
Additional confectioners' sugar, optional

Directions

Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll each to 1/8-inch thickness. Cut with a floured 3-in. cookie cutter to make eight circles or other shapes. Transfer to ungreased baking sheets; prick holes in pastries with a fork.
Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Meanwhile, in a small bowl, mix cream cheese, confectioners' sugar and almond extract until blended. Spread over cooled pastries. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners' sugar. Refrigerate leftovers. Yield: 16 individual tarts.

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts 1 individual tart equals 195 calories, 12 g fat (6 g saturated fat), 20 mg cholesterol, 135 mg sodium, 19 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Fresh Berry & Almond Tarts in Taste of Home April/May 2013