Berry Rhubarb Hand Tarts

Name: Berry Rhubarb Hand Tarts
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters frozen mixed berries; 1 Tbsp butter; 2 Tbsps cornstarch; 0 teaspoons Betty Crocker® purple gel food color; 1 box Pillsbury® refrigerated pie crusts, softened as directed on box; 118 milliliters finely chopped fresh rhubarb; 59 milliliters sugar; 118 milliliters Betty Crocker® Rich & Creamy vanilla frosting

Berry Rhubarb Hand Tarts might be just the dessert you are searching for. This recipe serves 4. One serving contains 221 calories, 0g of protein, and 8g of fat. Mother's Day will be even more special with this recipe. If you have purple gel food color, butter, pie crusts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Heat oven to 400°F. Line cookie sheet with cooking parchment paper.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Oven

In 1-quart saucepan, place butter, rhubarb, berries and sugar. Simmer over medium heat about 5 minutes, stirring occasionally, until rhubarb is softened. With whisk, quickly stir in cornstarch. Cook until mixture is thickened.

Ingredients you will need

Corn Starch

Berries

Rhubarb

Butter

Sugar

Equipment you will use

Sauce Pan

Whisk

Remove from heat; set aside.

On large cutting board, unroll pie crusts. Using pizza cutter, cut each pie crust into 1 large square.

Ingredients you will need

Pie Crust

Equipment you will use

Cutting Board

Pizza Cutter

Cut each large square into 4 smaller squares.

Spoon 1/4 cup berry-rhubarb mixture onto center of 4 crust squares. Gently place second crust square on top of each. With fork, press edges to seal and form tart.

Ingredients you will need

Rhubarb

Berries

Crust