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1 package o 2 pie crusts

1 pound blueberries, blackberries, strawberries or raspberries (fresh only)

1/4 cup sugar

1 tbs lemon juice

1 jar apricot jam

Pinch of salt


10 3.5 inch mason jar canning rings


Preheat oven to 375 degrees

1. Place a piece of parchment paper in a cookie sheet and line up your mason jarrings with lids in them.

2. Lightly grease each lid using nonstick spray.

3. On a lightly floured surface, roll out piecrust. Using a 4.5 inch cutter, cut out 5 circles. Repeat with remains piecrust.

4. Place each round pie cutout in prepared jar rings. Crimp edges.

5. In a bowl, stir together fruit, sugar, lemon juice, and salt.

6.Scoop a generous amount of fruit mixture into each tart shell.

7. Bake until crusts are golden brown, approximately 30-40 minutes.

8. In a bowl, mix apricot jam with a tablespoon of water to loosen it up.

9. Once tarts are cooled, lightly brush some of the jam on each tart.

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