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Fresh Berry & Almond Tarts

Total Time

Prep: 15 min. Bake: 10 min. + cooling


16 tarts

We had a tasting party with friends who love to try new recipes. These appetizers were a hit. —Sheila Wyum, Rutland, North Dakota
Fresh Berry & Almond Tarts Recipe photo by Taste of Home
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  • 2 sheets refrigerated pie crust
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 1/4 cup sliced almonds, toasted
  • Additional confectioners' sugar, optional


  1. Preheat oven to 400°. On a lightly floured surface, unroll crusts; roll to 1/8-inch thickness. Cut each with a floured 3-in. cookie cutter to make 8 circles or other shapes. Transfer to ungreased baking sheets; prick holes in crusts with a fork.
  2. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  3. Meanwhile, in a small bowl, mix cream cheese, confectioners' sugar and almond extract until blended. Spread over cooled crusts. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners' sugar. Refrigerate leftovers.

Nutrition Facts

1 tart: 195 calories, 12g fat (6g saturated fat), 20mg cholesterol, 135mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 3g protein.

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