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.
12oz. Frozen Red Raspberries
Refrigerated Pie Crust
Two 9-Inch Crusts
Reserved Raspberry Juice
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)