Prep 25 mins
Cook 3 mins
This recipe has been a family favorite for several years now. I make this tart several times every summer when the berries are ripe and sweet. Whenever I bring this to a family get together, I often make at least 2 because it is always the first dessert to disapear. It makes a beautiful presentation, and is very light and refreshing on a hot summer day!
- 2 cups graham cracker crumbs
- 1⁄3 cup sugar
- 7 tablespoons butter, melted
- 1⁄2-2⁄3 cup sugar, depending on sweetness of berries
- 2 1⁄2 tablespoons cornstarch
- 2 cups water
- 1 (3 ounce) package raspberry gelatin powder
- 1 (3 ounce) package strawberry gelatin
- 8 cups fresh berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion) or 8 cups frozen berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion)
- whipped cream (optional)
- Combine graham crackers, sugar and melted butter.
- Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
- Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
- In a saucepan whisk together sugar and cornstarch (to prevent lumps).
- Add water, and bring to a rapid boil for about 2 minutes.
- Stir in raspberry and strawberry gelatin until completely disolved.
- Cool at room temperature for about 20 minutes.
- Place berries into cooled crust.
- Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
- Refrigerate until set, about 3 hours.
- Remove from tart pan and serve with whipped cream if desired.