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Berry Rhubarb Hand Tarts
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Prep Time:
20 minutes
Total Time:
35 minutes
Colorful juicy tarts made with Pillsbury pie crusts and Betty Crocker vanilla frosting - easy and delicious!
Ingredients:
  • 1 tablespoon butter
  • 1/2 cup finely chopped fresh rhubarb
  • 1/2 cup frozen mixed berries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/4 teaspoon Betty Crocker™ pink gel food color
  • 1/4 teaspoon Betty Crocker™ purple gel food color
Instructions:
  • Preheat oven to 400°F and line a cookie sheet with parchment paper.
  • In a small saucepan, combine butter, rhubarb, berries, and sugar. Cook over medium heat for about 5 minutes, stirring occasionally, until the rhubarb is soft. Whisk in cornstarch swiftly and cook until the mixture thickens. Remove from heat and set aside.
  • Unroll the pie crusts on a large cutting board and use a pizza cutter to transform each crust into 4 smaller squares.
  • Place a generous 1/4 cup of the berry-rhubarb mixture in the center of each of the 4 crust squares. Carefully layer another crust square on top of each one. Use a fork to press the edges together to seal and create tarts. Transfer the tarts onto a cookie sheet.
  • Bake until edges turn a golden brown color, typically 10 to 12 minutes.
  • Split 1/2 cup of frosting into two resealable plastic bags. Add pink gel food color to one bag and purple gel food color to the other bag.
  • Microwave bags on High for about 10 seconds, or until frosting is melted. Knead each bag to evenly distribute color throughout the frosting. Cut off a small corner from each bag and drizzle the warm frosting over your hand tarts.

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