Berry Treasure Recipe

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Berry Treasure
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Ingredients:

Directions:

  1. Preheat oven to 450°F
  2. Rinse and drain all berries.
  3. Turn into large bowl and set aside.
  4. Butter bottom of 9 inch tart pan with removable bottom.
  5. Line with piecrust.
  6. Prick crust several times with fork.
  7. Place in freezer for 5 to 10 minutes to firm up the shell.
  8. Bake until golden and crisp, about 10 minutes.
  9. Cool on rack. (Note: you can prepare the tart shell a day ahead, if you wish.).
  10. Measure sugar and cornstarch into medium saucepan and stir.
  11. Gradually stir in orange and lemon juices.
  12. Cook and stir over medium-high heat until glaze boils and thickens, about 1 minute.
  13. Remove from heat and stir in liqueur or syrup.
  14. Pour glaze over berries.
  15. Gently stir to coat.
  16. Turn into tart shell.
  17. Refrigerate at least 10 minutes or up to 6 hours before serving.
  18. *Note: You can use any combination of berries you wish – you'll need a total of 3 cups to 3-1/2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 168.14 Kcal (704 kJ)
Calories from fat 58.38 Kcal
% Daily Value*
Total Fat 6.49g 10%
Cholesterol 1.85mg 1%
Sodium 100.65mg 4%
Potassium 151.34mg 3%
Total Carbs 26.47g 9%
Sugars 9.74g 39%
Dietary Fiber 2.94g 12%
Protein 1.75g 4%
Vitamin C 39.7mg 66%
Iron 0.4mg 2%
Calcium 16.3mg 2%
Amount Per 100 g
Calories 136.75 Kcal (573 kJ)
Calories from fat 47.48 Kcal
% Daily Value*
Total Fat 5.28g 10%
Cholesterol 1.5mg 1%
Sodium 81.86mg 4%
Potassium 123.09mg 3%
Total Carbs 21.53g 9%
Sugars 7.92g 39%
Dietary Fiber 2.39g 12%
Protein 1.43g 4%
Vitamin C 32.3mg 66%
Iron 0.3mg 2%
Calcium 13.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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