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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use a mixture of blueberries, raspberries, blackberries, and strawberries in these charming individual desserts. Ingredients:
18 ounces mixed fresh berries (4 cups) |
1/4 cup sugar |
2 tablespoons butter, melted |
1 tablespoon cornstarch |
1 1/2 cups all-purpose flour |
1/3 cup sugar |
3 tablespoons minced crystallized ginger |
2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup cold butter, cubed |
1/2 cup buttermilk |
garnish: fresh mint sprigs |
Directions:
1. Preheat oven to 400°. Toss together first 4 ingredients in a medium bowl.
2. Whisk together flour and next 4 ingredients in a large bowl. Cut cold butter into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat into a 6- x 4-inch (1-inch-thick) rectangle. Cut into 6 squares; cut squares diagonally into 12 triangles.
3. Arrange 12 (3 1/2-inch) lightly greased miniature cast-iron skillets on an aluminum foil-lined baking sheet. Divide berry mixture among skillets. Place 1 dough triangle over berry mixture in each skillet.
4. Bake at 400° for 20 to 24 minutes or until fruit bubbles and crust is golden brown. Cool 15 minutes before serving. Serve warm or at room temperature.
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