Grandmother's fried pies inspired these individual tarts, filled with fresh, in-season summer berries. This riff on our classic Rustic Berry Crostata uses store-bought pie crust to save time, but guests will never know the difference.

Emma Crist
Recipe by MyRecipes May 2016

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
bake:
45 mins
total:
1 hr 5 mins
Yield:
Makes 8 individual crostatas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

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