Berry Treasure

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 lb strawberry, rinsed, hulled and halved
• 6 ounces raspberries
• 6 ounces blueberries
• 1 refrigerated pie crust, half of a 15-ounce package
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup orange juice or 1/2 cup pineapple juice
• 1 tablespoon lemon juice
• 2 tablespoons cointreau liqueur or 2 tablespoons curacao or 2 tablespoons triple sec or 2 tablespoons grand marnier or 2 tablespoons syrup

Recipe

• 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.