Recipes

Ingredients

2 sheets (10 x 10 x 1/8 inch each) frozen puff pastry

1 can Oregon Blackberries,drained, reserve syrup

2 tablespoons sugar

1 tablespoon cornstarch

2 teaspoons grated orange peel

1 teaspoon ground cinnamon

Instructions

Cut prepared pastry with 2 3/4-inch round cookie cutter. Place into muffin tin. Cover each pastry cutout with small squares of foil; fill with dry beans. Bake at 425 degrees from 8 to 10 minutes or until golden. Remove beans and foil; cool on rack. Drain blackberries; reserve syrup. Combine reserved syrup, sugar, cornstarch, orange peel and cinnamon in saucepan. Cook and stir until mixture thickens and boils; cook 1 minute longer. Add drained berries. Fill pastry tarts.

Makes 22 to 24 tarts.