RUSTIC FRUIT TARTS
8 tbsp Unsalted Butter, chilled and diced into ‘pea’ sized pieces
17-oz pkg Frozen Puff Pastry, defrosted for 30 minutes
¾ cup Sugar
4 cups Fresh blueberries
1 cup Fresh Raspberries
2 tsp cornstarch
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Spread the two pastry sheets flat, cut each into quarters, then transfer to the baking sheet. Turn up the edges of each piece ½ inch all around to form a border. Sprinkle the bottom of each piece with 1 tsp of the sugar. In a large bowl, combine the blueberries, raspberries, and 1/3 cup of the sugar and cornstarch and toss gently to coat the berries. Spoon the berry mixture equally over each pastry shell. Scatter 1 tbsp of the butter over each tart, then sprinkle the remaining sugar equally over the 8 tarts.
Bake in the center of the oven for 17 to 20 minutes, until the pastry is golden brown and the fruit is softened and bubbly. Serve immediately.