Blueberry-Raspberry Tartlets

Makes 6
Prep 30 m
Bake 10 - 12 m


Red Berry Glaze


  1. 1 of 3 Preheat oven to 375 degrees F. Cut pastry into six 5-inch rounds. Fit pastry into six 4-inch tartlet pans with removable bottoms. (Or use 6 ready-to-use frozen individual tart shells; defrost according to package directions.) Pierce bottom of tartlet shells in several places with fork.
  2. 2 of 3 Bake shells in 375 degrees F oven for 10 to 12 minutes or until golden brown. Remove to rack to cool completely.
  3. 3 of 3 Combine berries and glaze in bowl. Spoon into tart shells. Refrigerate until serving.

Red Berry Glaze:

  1. 1 of 1 Combine Fresh Berry Sauce and currant jelly in small saucepan. Cook over medium heat 3 to 5 minutes until thickened slightly. Use as a glaze for fruit tarts, pies and cakes. Makes 1-1/2 cups glaze. Use 1/2 cups Glaze for tarts. Cover and store remaining glaze up to 1 week.
Nutrition Information for Blueberry-Raspberry Tartlets
Servings Per Recipe: 6
Per Serving: 12 g Fat, total, 0 mg chol., 172 mg sodium, 279 kcal cal., 41 g carb., 2 g pro.