| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Berry Treasure

1 pound strawberries
6 ounces raspberries
6 ounces blueberries
1 (9-inch) refrigerated pie crust
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 cup orange juice
1 tablespoon lemon juice
2 tablespoons Grand Marnier, or other orange liqueur or syrup

1. Preheat oven to 450°F (230°C).
2. Rinse and drain all berries. Hull and halve strawberries. Turn into large bowl and set aside.
3. Butter the bottom of a 9-inch tart pan with a removable bottom. Line with pie crust. Prick crust several times with a fork. Freeze for 5 to 10 minutes to firm up the shell. Bake until golden and crisp, about 10 minutes. Cool on rack.
4. 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 minutes. Remove from heat and stir in liqueur or syrup.
5. Pour glaze over berries. Gently stir to coat. Turn into tart shell. Refrigerate at least 10 minutes or up to 6 hours before serving.

Makes 8 servings.

Cooking Tips:

• Can also be made in individual tart pans or mini muffin tins.
• Tart shell(s) can be prepared one day ahead.

Recipe provided courtesy of Driscoll Strawberry Associates.