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

Recipe

Ingredients

  • 1 package (10 ounces) Puff Pastry Shells, prepared according to package directions
  • 1/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 1 can (21 ounces) cherry pie filling or blueberry or strawberry pie filling

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.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

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

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes