Fresh Berry & Almond Tarts

Name: Fresh Berry & Almond Tarts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16 tarts.
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

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

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.

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.

Nutrition Facts

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

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Reviews

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Average Rating:

amycv1957

Jun 12, 2013

very good
Angel182009

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.