Ingredients
1
tablespoon butter
1/2
cup finely chopped fresh rhubarb
1/2
cup frozen mixed berries
1/4
cup sugar
2
tablespoons cornstarch
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup Betty Crocker™ Rich & Creamy vanilla frosting
1/4
teaspoon Betty Crocker™ pink gel food color
1/4
teaspoon Betty Crocker™ purple gel food color
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
In 1-quart saucepan, place butter, rhubarb, berries and sugar. Simmer over medium heat about 5 minutes, stirring occasionally, until rhubarb is softened. With whisk, quickly stir in cornstarch. Cook until mixture is thickened. Remove from heat; set aside.
On large cutting board, unroll pie crusts. Using pizza cutter, cut each pie crust into 1 large square. Cut each large square into 4 smaller squares.
Spoon 1/4 cup berry-rhubarb mixture onto center of 4 crust squares. Gently place second crust square on top of each. With fork, press edges to seal and form tart. Place tarts on cookie sheet.
Bake 10 to 12 minutes or until edges are golden brown.
Into 1 small resealable food-storage plastic bag, place 1/4 cup frosting; place remaining 1/4 cup frosting in another bag. Add pink gel food color to one bag; add purple gel food color to other bag.
Microwave bags on High about 10 seconds or until frosting is melted. Knead each bag to spread color throughout frosting. Cut off tiny bottom corner from each bag; drizzle frosting over warm hand tarts.
