Shelly's Recipe

Berry Cherry Tarts

Category: Tarts

Berry Cherry Tarts

4 sheets phyllo dough
1/4 C melted butter
1/3 C raspberries
1/3 C strawberries, chopped
1/3 C fresh cherries, pitted and chopped
1/3 C sugar
2 Tbs maraschino cherry juice
1 tsp lemon juice
1/2 tsp lemon zest
1 can Gay Lea Real Whipped Cream

In a small sauce pot, combine the berries and cherries, with the sugar, maraschino cherry juice, lemon juice and lemon zest. Cook over medium heat, until sugar dissolves and berries come up to a boil. Reduce heat to medium low and let simmer until reduced and thick; about 10 minutes. Remove from heat and let cool slightly.

Preheat oven to 325 degrees.

Cover phyllo sheets with a clean damp kitchen towel. Take one sheet and brush with melted butter. Place a second sheet, on top of the first sheet, brushing the new sheet with melted butter. Repeat with the 3rd and 4th sheets of pastry. Using a pizza cutter, cut dough into 8 equal squares (approximately 1 1/2 x 1 1/2- inch). Gently place squares into a muffin tin (I used my Pampered Chef square muffin pan).

Fill each phyllo lined muffin cup with equal amounts of berry cherry filling. Brush top of pastry with any remaining melted butter and bake in preheated oven for 5-10 minutes; until edges of pastry turn golden brown.

Let cool to room temperature before removing from pan and serving with a generous amount of Gay Lea Real Whipped Cream.