Friday, February 21, 2014

Berry Berry Tarts

Oh sweet Summer Berries.  You gotta love them, weather they are Strawberries, or Blueberries or Blackberries they are simply delicious and nutritious.  I always stock up when they are in season and at the best price.  I either can or freeze them, depending on what I want to use them for.  I have never done a tart before, but with a fresh crop of berries to play with I was the right solution.It isn't necessary, although it is tastier, to use a scratch dough for the crust.  Pop a can of crescent rolls open and roll them out.  It works perfect.  This recipe makes 2 dozen tarts.  My husband loved them with his lunch.

Basic Dough
.25 oz active dry yeast
1/2 cup warm water (110 degrees to 115 degrees)               
2 cups all-purpose flour
1/4 cup sugar
1/21 tsp salt
1/2 cup butter or margarine
Mix all ingredients into a large mixing bowl.  Using hands turn dough inside several times for about five minutes.  Cover bowl with a warm towel and let raise for 20 to 30 minutes until dough has significantly risen.
While dough is rising prepare the filling:
1 12oz Pkg Blackberries
1 12oz Pkg Blue Berries
1/4 cup Orange Juice
1 Tbs cinnamon
1 Tsp ginger
1 Tsp Nutmeg
1/4 Cup Sugar
1/4 Cup Corn Starch
1/2 Cup Cold Water
Place berries and juice in a large pan on medium heat.  When mixture begins to boil with a work gently mash the berries.  Do not over mash.  Once berries are broken up add the next four ingredients and let simmer for 10 minutes.  Mix corn starch in cold water with a whisk until smooth and creamy looking.  Gently pour into berries stirring constantly.  Add small portions of corn starch at a time until mixture is nice and thick.  Remove from heat to cook.
Punch risen dough until all of the air is released.  Turn to a floured surface and kneed a couple of more times.  Using a rolling pen (or large can or coke bottle) roll dough until it is approximately 1/4 inch think.  Dip the top of a medium size drinking glass into flour using it to cut circles into the rolled dough.  Fit each circle into the holes of a mini muffin pan that has been coated with cooking spray. I Fill each Muffin until the cup  is 3/4 of the way full of the berries.  Bake in oven at 350 degree fox 15 minutes.  Can be served either warm or cold.  TIP:  If  you have any leftover filling you'll love it on 9 grain toast for breakfast.

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