Berry Phyllo Tarts Recipe
Berry Phyllo Tarts Recipe photo by Taste of Home

Berry Phyllo Tarts Recipe

Publisher Photo
Lightly glazed fresh fruit nestled in delicate pastry creates a looks-like-you-fussed dessert. Shares TerryAnn Moore of Vineland, New Jersey. "One taste of the crisp-tender shell topped with sweet berries, and I don't miss those confections with more fat and sugar."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 12 sheets phyllo dough (14 inches x 9 inches)
  • 3 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon grated orange peel
  • FILLING:
  • 1/4 cup orange marmalade
  • 1 cup navel orange sections
  • 1 cup sliced fresh strawberries
  • 1/2 cup each fresh raspberries, blueberries and blackberries
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon grated lime peel
  • Fresh mint, optional

Nutritional Facts

One serving (1 tart with aobut 1/2 cup fruit) equals 204 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 159 mg sodium, 35 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.

Directions

  1. Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange peel until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden.
  2. In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime peel; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired. Yield: 6 servings.
Originally published as Berry Phyllo Tarts in Light & Tasty April/May 2001, p5

Nutritional Facts

One serving (1 tart with aobut 1/2 cup fruit) equals 204 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 159 mg sodium, 35 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.

This recipe pairs well with a sweet white wine.

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