Mini Raspberry Tarts

Step 1

Preheat oven to 425°F

Step 2

Lay out refrigerated pie crust to thaw.

Step 3

Placing ramekin upside down, use a knife to cut around 4 ramekin dishes.

Step 4

Use a rolling pin to thin each cut out.

Step 5

Lightly grease ramekin dish and place crust cut out inside dish. Press into sides with spoon or fingertips.  Careful not to tear the crust.

Step 6

Apply thin layer of sugar in bottom of dish.

Step 7

Place raspberries into ramekin and sprinkle sugar on top of raspberries.

Step 8

Bake for 5 minutes.

Step 9

Reduce heat to 400° and bake for addition 8-10 minutes or until crust is golden and berries are bubbly.