Summer Fresh Mixed Berry Tart/Pie

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READY IN: 28mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 13
    cup sugar
  • 7
    tablespoons butter, melted
  • FILLING
  • 12 - 23
    cup sugar, depending on sweetness of berries
  • 2 12
    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)
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DIRECTIONS

  • CRUST:
  • 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.
  • FILLING:
  • 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.
  • Enjoy!
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