Mini Raspberry Tarts

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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.

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

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

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

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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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