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Berry Rhubarb Hand Tarts

  • Prep 20 min
  • Total 35 min
  • Servings 4

As colorful outside as they are inside, these juicy tarts are easy to make with Pillsbury refrigerated pie crusts and Betty Crocker Rich & Creamy vanilla frosting. MORE + LESS -

Ingredients

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

Steps

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  • 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.

Expert Tips

  • Use frozen rhubarb instead of fresh to make this recipe when rhubarb is out of season.
  • Use coconut oil instead of butter to add a slightly different flavor to your final tarts.

Nutrition Information

No nutrition information available for this recipe

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