These are a simple Fruit tartlet that you could create for a brunch or a light dessert. I’ve been on a fruit kick lately, clearly missing Summer on these cold winter days.

The tartlets pictured are with a Gluten Free Pie Crust but I love making these with Elana’s Pantry Pie Crust better.

Crust Process:

1. Take the Crust and roll it thin. (If using Elana’s Crust- Use two pieces of Parchment paper, spray with coconut oil and roll this with a rolling pin.)
2. Cut the crust with a 2 1/2″ round cookie cutter
3. Place the pie crust in a well greased mini- muffin pan
4. Set aside while making Fruit filling

Berry Filling Ingredients: (will make 8 tartlets)

• 1/2 Cup Strawberries, diced
• 1/2 cup Raspberries, halved
• 1 TBSP. Honey
• 1/2 tsp. Tapioca Flour
• dash of Nutmeg
• 1/4 tsp. Cinnamon
• dash of fresh lemon juice

Process:

1. Preheat oven to 375
2. Cut up fruits and set aside in a bowl
3. Combine Honey, Flour, Spices and juice in a bowl and whisk well
4. Pour Honey mixture into the fruit and gently stir until totally coated
5. Fill each pie crust all the way up, I like to stack it a little higher than the pie crust
6. Place in the oven for 20 minutes or until crust is lightly browned and fruit is bubbling
7. Remove and cool completely on a wire rack before garnishing
8. I garnished with  my Simple Whipped Cream and some Dark Chocolate Shavings.