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4.86 from 14 votes

Mini Raspberry Tarts

Individual mini raspberry tarts made with premade pie crusts.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: baking, blackberry, easy, fruit, guilt-free, pie crust, raspberry, refrigerated, sugar, tart
Servings: 4 servings
Calories: 317kcal
Author: Dana

Ingredients

  • 16 oz raspberries container
  • ⅓ cup sugar
  • 1 pie crust refrigerated
  • powdered sugar optional

Instructions

  • Preheat oven to 425°F
  • 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 thin layer of sugar in bottom of dish.
  • Place raspberries into 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. 

Nutrition

Serving: 1tart | Calories: 317kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 175mg | Potassium: 213mg | Fiber: 8g | Sugar: 22g | Vitamin A: 38IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 2mg
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