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Fresh Berry & Almond Tarts Recipe

Fresh Berry & Almond Tarts Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 10 min. + cooling YIELD:16 servings


  • 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


  • 1. 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.
  • 2. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  • 3. 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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet 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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.