A light, fresh and easy to make berry tart made with fresh berries sautéed in pink Moscato wine. The perfect summer pie.
Preparation:
Cook:
Level: Easy
Serves: 8
Ingredients
- 1 whole Unique, homemade or store-bought pie crust
- 6 cups Mixed berries (I used half the strawberries and a combination of blackberries and raspberries)
- ½ cups Sugar
- 2 tablespoons Lemon juice
- 3 tablespoons Cornstarch
- ½ cups Moscato wine
Preparation
Prepare pie crust and bake as directed in recipe or package directions. I used Pillsbury, which is baked at 450ºF for 10 minutes. Once the pie shell is cooked, allow to cool.
Meanwhile, in a large skillet, add the berries, sugar, lemon, cornstarch and wine. Cook over medium-low heat until thick and juicy, about 8 to 10 minutes, stirring constantly. Cool the berries and add them to the baked pie crust.
Refrigerate at least 2 hours before serving.