Berry Crumb Tarts
Berry Crumb Tarts
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
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Tip
Previous tipPlace 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 400°F oven. Do not bake shells in a microwave or a toaster oven.
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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
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.
Spoon about 1/3 cup pie filling into each pastry shell. Sprinkle with the crumb mixture.
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.
Comments
Submitted by:
Maria M.
Date: 10/8/2005
"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
"This is a great Church or Club dish as well as at home, best of all!!!"
Submitted by:
TONY L.
Date: 5/17/2007
"VERY NICE!!!"