Pumpkin Berry Tarts

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Last Updated on June 5, 2015 by Chef Mireille

I love fresh berries – Strawberries, blueberries, blackberries, raspberries – there is nothing like fresh berries!  However, at this time of year, they can be very expensive.  Except for strawberries, I use frozen berries in the wintertime.  They are a wonderful alternative, at a much reduced cost.

These delicious tarts were made with frozen berries and are a great treat for kids – they will not even know they are eating vegetable in a dessert too…here is a treat for them, loaded with Vitamin A & C!

1 package puff pastry sheets (5 x 5)
1 cup pumpkin puree
1 cup frozen mixed berries, defrosted and drained
1/2 cup Ricotta cheese
4 tablespoons brown granulated sugar (Sugar in the Raw)
1 tablespoon milk
1 teaspoon sugar

Make filling by combining pumpkin, berries, Ricotta and brown sugar.  Store in refrigerator until ready to use.

Defrost puff pastry for about 30-40 minutes.  It should be pliable, but it should still be firm.
Dock the pastry by pricking with a fork.

Place 2 tablespoons on each sheet.  Fold over into a triangle and seal by going along the border with the tines of the fork.
Place on a cookie sheet, sprayed with cooking spray.
Brush the tops with milk and remaining sugar.

Bake in 400 F oven for 20 minutes, until golden brown.
Serve with honey.

Also sending to to Edible Entertainment’s Kid’s Delight

and Zesty Palette’s Bake Fest, hosted by Pumpkin Farm.

Chef Mireille

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