INGREDIENTS
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
Equipment:
10 3.5 inch mason jar canning rings
DIRECTIONS:
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.