Rustic Berry Tarts

Preheat oven to 375F

First, make the crust.* Mix one box of pie crust mixture with 1/3 cup of water and stir with a fork until it forms a ball. Divide into six equal parts and roll each into a small ball.

Roll out each little ball with a rolling pin, adding flour as needed. These don’t have to be perfect. Set the rolled out dough onto a cookie sheet. They may overlap, but won’t touch once filled.

Meanwhile, mix together 1 pint of blueberries and 1 6 oz. container of raspberries in a large bowl. Add 2 tbsp. sugar, 1 tsp. corn starch and 1 tsp. flour and coat the berries thoroughly.

Spoon the berry mixture on to each circle of dough, pulling the sides of the dough up around the berries.

Bake at 375 for 25-30 minutes.

Serve with vanilla ice cream or whipped cream (or both!).

*Note – You may use homemade crust in place of box, although no one I’ve made it for could tell the difference in this recipe.