Makes ten 3-inch tarts
Prep Time: 20 minutes
Baking Time: 12 minutes
9-ounce box piecrust mix
5 tablespoons sugar (separated)
3/4 cup pecan halves, finely chopped
1/4 cup cold water
1 1/4 cups prepared vanilla or chocolate pudding
1 cup chopped fresh strawberries
3/4 cup fresh raspberries
1. Heat oven to 375F. Spray ten 3-inch muffin pan cups with
vegetable oil cooking spray. In a medium-size mixing bowl,
combine pie crust mix, 3 tablespoons sugar, and pecans. Gradually
sprinkle in water, stirring gently until dough holds together.
Form dough into two 5-inch long logs.
2. Cut each log crosswise into 5 rounds. Pat or roll each round
out to measure 4 inches across. Fit rounds of pastry into muffin
pan cups. Bake 10 to 12 minutes or until golden brown. Set aside
to cool completely.
3. Meanwhile, combine the berries with the remaining 2
tablespoons sugar and let stand until sugar dissolves.
4. To serve, spoon 2 tablespoons pudding into each tart and top
with mixed berries.
Nutrition information per tart: Calories: 270; Protein: 14g;
Carbohydrate: 29g; Fiber: 1g; Total Fat: 12g; Saturated Fat: 3g;
Cholesterol: 5mg; Sodium: 228mg.
