Fresh Berry & Almond Tarts Recipe

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Fresh Berry & Almond Tarts Recipe
Fresh Berry & Almond Tarts Recipe photo by Taste of Home
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Fresh Berry & Almond Tarts Recipe

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

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

Nutritional Facts

1 individual tart: 195 calories, 12g fat (6g saturated fat), 20mg cholesterol, 135mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 3g protein.

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

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Reviews forFresh Berry & Almond Tarts

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amycv1957 User ID: 7208508 112064
Reviewed Jun. 12, 2013

"very good"

MY REVIEW
Angel182009 User ID: 6228642 195198
Reviewed May. 29, 2013

"Love this recipe. I've done this using sugar cookies and it never occurred to me to use pie pastry. Another idea you could do is use cookie cutters to cut the pie pastry into different shapes for a holiday or special occasion."

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