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Ingredientes
- 1 pt blueberries
- 1 pt raspberries
- 1 pt blackberries
- 1 pt strawberries hulled, and
- Â Â sliced in half
- 1/2 c. granulated sugar plus
- Â Â more for dusting
- 1 pch cinnamon
- 2 Tbsp. cornstarch
- 1/2 x lemon juiced
- 1 x recipe Blueberry Scone Dough (see recipe)
- Â Â Melted butter
Direcciones
- Preheat oven to 400 degrees.
- In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mix out on a 10-inch tart or possibly gratin dish.
- Dollop spoonfuls of Blueberry Scone Dough proportionately over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 min till the top is golden and the fruit juices bubbling.
- Cold for 15 min before serving. Serve with heavy cream, whipped cream or possibly vanilla ice cream.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 8 servings | |
| Calories 217 | |
| Calories from Fat 109 | 50% |
| Total Fat 12.42g | 16% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 84mg | 4% |
| Potassium 149mg | 4% |
| Total Carbs 27.47g | 7% |
| Dietary Fiber 5.2g | 17% |
| Sugars 19.36g | 13% |
| Protein 1.43g | 2% |
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