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Categories:
fresh blueberries fresh raspberries sugar cornstarch ground cinnamon ground ginger salt butter egg milk
Viewed: 46 - Published at: 7 years agoIngredients
- 1 box refrigerated pie crusts (two pie crusts)
- 2 cups fresh blueberries (about 1 pint)
- 1 cup fresh raspberries (about 1/2 pint)
- 1/3 cup sugar, plus more for sprinkling on top (about 1 to 2 tablespoons)
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 tablespoons butter, cut into 8 pieces
- 1 large egg
- 1-2 tablespoons milk
Method
- Preheat oven to 375°.
- Combine blueberries, raspberries, 1/3 cup sugar, and next 4 ingredients in a large bowl.
- Remove pie crusts from refrigerator. Dive each crust into 4 pieces. Roll each piece on a lightly floured surface into about 6-inch rounds; place on 2 lightly greased large baking sheets. Scoop 1/4 cup berry mixture into center of each round; top each with butter. Fold about 1 inch of dough over fruit all the way around to form a rim.
- Combine egg and milk; brush outside of each tart with the egg wash. Sprinkle tarts with about 1 to 2 tablespoons sugar.
- Bake at 375° for 40 to 45 minutes or until golden brown, rotating baking sheet halfway through baking. Let cool on pan 5 minutes. Remove to a wire rack; let cool. Serve with lightly sweetened whipped cream or vanilla ice cream.
