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Fresh Berry & Almond Tarts

 Fresh Berry & Almond Tarts
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
16 ServingsPrep: 15 min. Bake: 10 min. + cooling


  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 1/4 cup sliced almonds, toasted
  • Additional confectioners' sugar, optional


  • Preheat oven to 400°. On a lightly floured surface, unroll pastry
  • sheets. Roll dough to 1/8-inch thickness. Cut each 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
  • tarts.
Nutritional Facts: 1 individual tart equals 195 calories, 12 g fat (6 g saturated fat), 20 mg cholesterol, 135 mg sodium,

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Fresh Berry & Almond Tarts (continued)

Nutritional Facts: 19 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.