• 1 cup brown sugar
  • 8 tablespoons butter, melted
  • 3 large eggs, beaten
  • 1 ½ teaspoons apple cider vinegar
  • 1 ½ teaspoons vanilla
  • 1 pint fresh berries

A berry treat to satisfy the ultimate sweet tooth
Tales of the Dinner Belle
By Brenda Stanley
Summer desserts are often frozen or light and airy, but if you are a sweet tooth like me, you want something decadent for dessert even when the weather is warm. My sugar berry tarts are perfect for summer or any time of the year. The berries make these a seasonal favorite, but the sweet and gooey center of these yummy tarts will satisfy even the most devout sweet tooth. I like making individual tarts because they serve easily and look extra special, but this dish can easily be made into a pie. I use black or boysenberries with mine, but raspberries or blueberries are also delicious. And don’t forget the whipped cream, and if you are set on something frozen, ice cream is also a great topper!
Belle’s Sugar Berry Tarts
Unbaked pie dough (I use the refrigerated rolled kind)
1 cup brown sugar
8 tablespoons butter, melted
3 large eggs, beaten
1 ½ teaspoons apple cider vinegar
1 ½ teaspoons vanilla
1 pint fresh berries
Roll out the pie crusts and using a large cookie cutter or other round object, cut circles that are about a ½ inch larger than the muffin tins and then fit the crusts into the tins and crimp the edges. Use a rolling pin to roll the excess dough to continue making the tart crusts. You should be able to make about 12. In a large bowl, mix together the sugar, butter, eggs, vinegar, and vanilla. Carefully pour into each muffin tin until about ¾ full. Place about 4 berries into each tart and press into the mixture to coat. Bake in a 350 degree oven for about an hour or until the tarts are set. Put foil over the top if they start to get too brown. Cool slightly on wire racks. Serve warm. Top with whipped cream if desired.