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Berry Treasure
Makes 4 servings
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 Preparation time: 15 min.
Cooking time: 10 min.
1 lb. Driscoll's strawberries, rinsed, hulled and halved
6 ounces Driscoll's raspberries
6 ounces Driscoll's blueberries
1 refrigerated pie crust, half of a 15-ounce package
1/4 cup sugar
1 Tbs. cornstarch
1/2 cup orange juice
1 Tbs. lemon juice
2 Tbs. Grand Marnier, or other orange liqueur or syrup
Preheat oven to 450°F. Rinse and drain all berries. Turn into large bowl and set aside. Butter bottom of 9 inch tart pan with removable bottom. Line with piecrust. Prick crust several times with fork. Place in freezer for 5 to 10 minutes to firm up the shell. Bake until golden and crisp, about 10 minutes. Cool on rack. (Note: you can prepare the tart shell a day ahead, if you wish.)
Measure sugar and cornstarch into medium saucepan and stir. Gradually stir in orange and lemon juices. Cook and stir over medium-high heat until glaze boils and thickens, about 1 minute. Remove from heat and stir in liqueur or syrup. Pour glaze over berries. Gently stir to coat. Turn into tart shell. Refrigerate at least 10 minutes or up to 6 hours before serving.
Note: You can use any combination of Driscoll’s berries you wish – you'll need a total of 3 cups to 3-1/2 cups.
Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.
Per Serving: calories 366, fat 13.0g, calories from fat: 32%, protein 4.3g, cholesterol 0mg, dietary fiber 7.5g |
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