Berry Rhubarb Hand Tarts

 

1

tablespoon butter

1/2

cup finely chopped fresh rhubarb

1/2

cup frozen mixed berries

1/4

cup sugar

2

tablespoons cornstarch

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1/2

cup Betty Crocker® Rich & Creamy vanilla frosting

1/4

teaspoon Betty Crocker® pink gel food color

1/4

teaspoon Betty Crocker® purple gel food color

• 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• 2 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. Remove from heat; set aside.
• 3 On large cutting board, unroll pie crusts. Using pizza cutter, cut each pie crust into 1 large square. Cut each large square into 4 smaller squares.
• 4 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. Place tarts on cookie sheet.
• 5 Bake 10 to 12 minutes or until edges are golden brown.
• 6 Into 1 small resealable food-storage plastic bag, place 1/4 cup frosting; place remaining 1/4 cup frosting in another bag. Add pink gel food color to one bag; add purple gel food color to other bag.
• 7 Microwave bags on High about 10 seconds or until frosting is melted. Knead each bag to spread color throughout frosting. Cut off tiny bottom corner from each bag; drizzle frosting over warm hand tarts.