BERRY RHUBARB HAND TARTS
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.
Provided by Brooke Lark
Categories Dessert
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- 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.
- 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.
- 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.
- Bake 10 to 12 minutes or until edges are golden brown.
- 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.
- 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.
Nutrition Facts : ServingSize 1 Serving
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