Mini-Berry Tarts with Georgia Pecan Crust

  • Makes ten 3-inch tarts
  • Prep Time: 20 min., Baking Time: 12 min.
  • Georgia Pecan Commission
  • 9-oz. box piecrust mix
  • 5 tablespoons sugar (separated)
  • 3/4 cup Georgia 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

Preheat oven to 375 degrees F.

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.

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 - 12 minutes or until golden brown. Set aside to cool completely.

Meanwhile, combine the berries with the remaining 2 tablespoons sugar and let stand until sugar dissolves.

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.

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