Mixed Berry Tart with Ginger-Raspberry Glaze
Makes 8 servings
|1||refrigerated pie crust, at room temperature|
|3/4||cup no-sugar-added seedless raspberry fruit spread|
|1/2||teaspoon grated fresh ginger or 1/4 teaspoon ground ginger|
|2||cups fresh or frozen blueberries, thawed|
|2||cups fresh or frozen blackberries, thawed|
|1||peach, peeled and thinly sliced|
- Preheat oven to 450°F. Coat 9-inch pie pan or tart pan with nonstick cooking spray. Carefully place pie crust on bottom of pan. Turn edge of pie crust inward to form 1/2-inch-thick edge. Press edge firmly against side of pan. Using fork, pierce several times over entire bottom of pan to prevent crust from puffing while baking. Bake 12 minutes or until golden brown. Cool completely on wire rack.
- To prepare glaze, heat fruit spread in small saucepan over high heat; stir until completely melted. Immediately remove from heat; stir in ginger and set aside to cool slightly.
- Combine blueberries, blackberries and all but 2 tablespoons glaze; set aside.
- Brush remaining 2 tablespoons glaze evenly over bottom of cooled crust. Decoratively arrange peach slices on top of crust and mound berries on top of peach slices. Refrigerate at least 2 hours. Cut into 8 slices before serving.
|Serving Size:||1 tart slice|
|Saturated Fat||3 g|
|Total Fat||7 g|
|Calories from Fat||33 %|
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