rustic berry tart
Of all American recipes, I think southern desserts rank very near the top. My husband certainly thinks so. I actually created this particular dessert from leftovers, mostly. I had four refrigerated biscuits left from a previous project, and I had a couple of partial bags of berries in the freezer – blackberries, blueberries, and strawberries. The following recipe is what I came up with.
Holle’s Rustic Berry Tart
What you’ll need:
- 4 extra large canned biscuits, uncooked
- 4 cups frozen mixed berries, thawed
- ½ cup sugar or Splenda
- 2 tablespoons cornstarch
- 1 tablespoon melted butter
- Powdered sugar
Directions: Form the biscuits into one ball. Roll the ball out into a thin circle and place on lightly greased cookie sheet or baking pan.
Place berries in a bowl and mash a few to make some juice. Stir in sugar, cornstarch, and butter.
Spoon fruit onto dough, but leave a couple of inches around the edge of the circle. Pull the edges of the dough up. Bake at 400 degrees until biscuit shell is brown. Remove from oven and dust shell with powdered sugar. Slice tart and serve with whipped topping or whipped cream.