Blackberry-Raspberry Tart

I made this tart with my friend Stuart in mind, because he loves berries, especially raspberries!

Blackberry-Raspberry Tart

1 box Jiffy pie crust mix (or your favorite pie crust recipe; single crust)
1 pkg. (16 oz.) frozen blackberries, thawed and drained
1 c. frozen raspberries, thawed and drained
1/2 c. corn starch
1/4 c. sugar
1/4 c. brown sugar

1. Mix crust according to package instructions.
2. Roll out crust and fit into tart pan:

3. Line crust with foil and add pie weights to keep in place:

4. Put tart pan on a cookie sheet. Bake crust at 375˚ for 15 minutes or until lightly colored; remove foil and pie weights.

5. Mix berries with sugars and corn starch, gently pour into baked tart shell.
6. Bake at 375˚ for 45 minutes. Allow to cool before serving, or else it'll be sloppy.






NOTE: The little bity chicken cut-outs were made from scraps of pie crust dough, cut with a little cookie cutter that I've had since I was a kid. My grandma had bought me a children's baking set with a little rolling pin, oven mitt and the cookie cutter...still have the cookie cutter!