Mini Raspberry Tarts

These Mini Raspberry Tarts are made with refrigerated pie crust, delicious fresh raspberries, and just a little bit of sugar.

– Raspberries – Sugar – Pie crust – Ramekins – Powdered sugar


Preheat oven to 425°. Lay out refrigerated pie crust to thaw.


Placing ramekin upside down, use a knife to cut around 4 ramekin dishes. Use a rolling pin to thin each cut out.


Lightly grease ramekin dish and place crust cut out inside dish. Press into sides with spoon or fingertips.  Careful not to tear the crust.


Apply a thin layer of sugar to the bottom of the dish.  Place raspberries into a ramekin and sprinkle sugar on top of raspberries.


Bake for 5 minutes. Reduce heat to 400° and bake for addition 8-10 minutes or until crust is golden and berries are bubbly.


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