CLOSE

Berry Crumb Tarts

test

These individual fruit tarts, topped with a cinnamon crumb topping, are so easy!  Prepared puff pastry shells and canned fruit pie filling help to make these tarts simply delicious.

  • Prep: 35 minutes
  • Bake: 5 minutes
  • Cool: 10 minutes
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
4 7

Recipe

Ingredients

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1/3 cup all-purpose flour

  • 2 tbsp. sugar

  • 1/4 tsp. ground cinnamon

  • 2 tbsp. butter, melted

  • 1 can (21 ounces) fruit pie filling (blueberry, cherry or strawberry)

Directions

  1. Leave the baked pastry shells on the baking sheet.  Keep the oven at 400°F.  Stir the flour, sugar, cinnamon and butter in a medium bowl until crumbs form.

  2. Spoon about 1/3 cup pie filling into each pastry shell.  Sprinkle with the crumb mixture.

  3. Bake at 400°F. for 5 minutes or until the crumb mixture is golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.

Watch a how-to demonstration of this recipe technique.

Close

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? Yours could be the next featured twist on our homepage! We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
Maria M.
Date: 10/8/2005

4 star rating

"the topping wasn't very good. it was hard to cu into. the filling needed to be sweeter maybe that was it."

Submitted by:
Ethel B P.
Date: 1/22/2006

4 star rating

"This is a great Church or Club dish as well as at home, best of all!!!"

Submitted by:
TONY L.
Date: 5/17/2007

4 star rating

"VERY NICE!!!"

More Recipes

  • TOOLS
  • SHARE