Prep 15 mins
Cook 10 mins
"Melanie Barnard, nationally acclaimed cookbook author of “Short and Sweet, Sophisticated Desserts in No Time at All,” recommends serving this bejeweled dessert in individual tart pans, tiny tartlets or mini-muffin tins." If you want to make it truly decadent make some fruit liquer whipped cream with a few chopped almonds. This was delicious! Found on mealsforyou. Tweaked a bit but we thought it was fantastic - we made this at Niurka's house when we feeling creative!
- 1 lb strawberry, rinsed, hulled and halved
- 6 ounces raspberries
- 6 ounces blueberries
- 1 refrigerated pie crust, half of a 15-ounce package
- 1⁄4 cup sugar
- 1 tablespoon cornstarch
- 1⁄2 cup orange juice or 1⁄2 cup pineapple juice
- 1 tablespoon lemon juice
- 2 tablespoons Cointreau liqueur or 2 tablespoons Curacao or 2 tablespoons triple sec or 2 tablespoons Grand Marnier or 2 tablespoons syrup
- Preheat oven to 450°F
- Rinse and drain all berries.
- Turn into large bowl and set aside.
- Butter bottom of 9 inch tart pan with removable bottom.
- Line with piecrust.
- Prick crust several times with fork.
- Place in freezer for 5 to 10 minutes to firm up the shell.
- Bake until golden and crisp, about 10 minutes.
- Cool on rack. (Note: you can prepare the tart shell a day ahead, if you wish.).
- Measure sugar and cornstarch into medium saucepan and stir.
- Gradually stir in orange and lemon juices.
- Cook and stir over medium-high heat until glaze boils and thickens, about 1 minute.
- Remove from heat and stir in liqueur or syrup.
- Pour glaze over berries.
- Gently stir to coat.
- Turn into tart shell.
- Refrigerate at least 10 minutes or up to 6 hours before serving.
- *Note: You can use any combination of berries you wish – you'll need a total of 3 cups to 3-1/2 cups.