Triple Berry Tart Recipe using Frozen or Fresh Berries

Preheat oven to 350℉ (180℃)

Defrost and drain frozen berries. Reserve ½ cup of juice.

Add cornstarch to a small bowl and dissolve by whisking with cold water.

Place granulated sugar into a medium-sized saucepan.

In a small bowl combine ⅔ cup of sugar, 1 teaspoon of cinnamon and 1 teaspoon of salt. Set aside for later.

Pour berry juice into saucepan with the granulated sugar. Heat on medium-high heat, stirring occasionally until it begins boiling.

Lower heat to medium. Add cornstarch/water mixture to the pan and stir constantly until thick.

Add sugar/cinnamon/salt to the saucepan and stir until sugar is melted.

Remove pan from heat and let the slurry cool briefly.

Pour slurry over berries and fold until all berries are coated.

Pour berry filling into a 10" tart pan lined with the dough of your choice. Evenly distribute the filling using an offset spatula.

Place the tart on a cookie sheet or pie drip catcher and bake for 30 - 35 minutes.

Remove from oven, place on a cooling rack and allow to cool completely before serving.

Equipment Needed

Spice Level:

Allergens