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Mini Razz Crush Tarts

With a sweet-tart flavor and eye-catching color, red raspberries are the main ingredient in these Mini Razz Crush Tarts, perfect for breakfast on-the-go or as an afternoon snack.



  • 1 Bag 12oz. Frozen Red Raspberries
  • 1 1/2 TB Cornstarch
  • 1 Package Refrigerated Pie Crust Two 9-Inch Crusts


  • 1 Cup Powdered Sugar
  • 2-3 TB Reserved Raspberry Juice
  • 1/2 Tsp Vanilla
  • Sprinkles Optional


  • Thaw raspberries at room temperature 30 minutes. Using rolling pin, gently mash raspberries in sealed bag.


  • Heat oven to 425 F.
  • Line baking sheet with parchment paper and set aside.
  • Place strainer over medium bowl; strain crushed raspberries 10-15 minutes, allowing juice to fall into bowl. Reserve juice for glaze.
  • In medium bowl, combine drained crushed raspberries and cornstarch; mix to combine.
  • Roll out both pie crusts into rectangular shapes and cut each into eight 2 1/2-by-4-inch rectangular pieces.
  • Place rectangular pieces on prepared baking sheet. Add 1-2 TB crushed raspberries to center of each piece and top each with second rectangular piece.
  • Use fork to crimp edges of dough.
  • Bake 10 minutes, or until crust is golden brown. Remove pastries from oven and allow to cool completely.


  • In medium bowl, whisk powdered sugar, reserved raspberry juice and vanilla.
  • Drizzle on cooled pastries and garnish with sprinkles.


(Source: Family Features)