Berry Treasure
Ingredients
- 1 lb strawberry, rinsed, hulled and halved ⓘ
- 6 ounces raspberries ⓘ
- 6 ounces blueberries ⓘ
- 1 refrigerated pie crust, half of a 15-ounce package ⓘ
- 1/4 cup sugar ⓘ
- 1 tablespoon cornstarch ⓘ
- 1/2 cup orange juice or 1/2 cup pineapple juice ⓘ
- 1 tablespoon lemon juice ⓘ
- 2 2 tablespoons Grand Marnier or 2 tablespoons syrup
Instructions
- Preheat oven to 450°F
- Rinse and drain all berries.
- Turn into large bowl and set aside.
- Butter bottom of 9 inch tart pan with removable bottom.
- Line with piecrust.
- Prick crust several times with fork.
- Place in freezer for 5 to 10 minutes to firm up the shell.
- Bake until golden and crisp, about 10 minutes.
- Cool on rack. (Note: you can prepare the tart shell a day ahead, if you wish.).
- Measure sugar and cornstarch into medium saucepan and stir.
- Gradually stir in orange and lemon juices.
- Cook and stir over medium-high heat until glaze boils and thickens, about 1 minute.
- Remove from heat and stir in liqueur or syrup.
- Pour glaze over berries.
- Gently stir to coat.
- Turn into tart shell.
- Refrigerate at least 10 minutes or up to 6 hours before serving.
- *Note: You can use any combination of berries you wish - you'll need a total of 3 cups to 3-1/2 cups.
Nutrition & Diet Analysis (per serving)
410
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).