Summer Fresh Mixed Berry Tart/Pie

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!

• Ready In: 28 mins
• Serves: 12

Ingredients

• CRUST

• 2  cups graham cracker crumbs
• 1⁄3 cup sugar
• 7  tablespoons butter, melted

• FILLING

• 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)

Directions

1. CRUST:
2. Combine graham crackers, sugar and melted butter.
3. Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
4. Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
5. FILLING:
6. In a saucepan whisk together sugar and cornstarch (to prevent lumps).
7. Add water, and bring to a rapid boil for about 2 minutes.
8. Stir in raspberry and strawberry gelatin until completely disolved.
9. Cool at room temperature for about 20 minutes.
10. Place berries into cooled crust.
11. Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
12. Refrigerate until set, about 3 hours.
13. Remove from tart pan and serve with whipped cream if desired.
14. Enjoy!