Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 375 degrees. Lightly coat four 4-by-2-by-1/2-inch rectangular tart pans with removable bottoms with cooking spray; set aside.
2. Step2
   In a small saucepan, stir together 2 tablespoons sugar, cornstarch and cayenne pepper. Stir in water and half the blueberries. Cook and stir over medium heat until thickened and bubbly. Fold in raspberries and remaining blueberries; set aside.
3. Step3
   In small bowl, stir together remaining tablespoon sugar and cinnamon.
4. Step4
   Place one sheet of phyllo on cutting board. Lightly coat with cooking spray; sprinkle with about 1 teaspoon cinnamon sugar. Repeat layering with remaining phyllo and cinnamon sugar, ending with cooking spray. With a sharp knife, cut phyllo stack into four rectangles. Ease into prepared tart pans.
5. Step5
   Bake for 8 minutes or until phyllo is golden brown. Cool slightly; remove shells from pans. Spoon berry filling into shells just before serving.