Berry Treasure Recipes

Steps:

• Preheat oven to 450°F
• Rinse and drain all berries.
• Turn into large bowl and set aside.
• Butter bottom of 9 inch tart pan with removable bottom.
• Line with piecrust.
• Prick crust several times with fork.
• Place in freezer for 5 to 10 minutes to firm up the shell.
• Bake until golden and crisp, about 10 minutes.
• Cool on rack. (Note: you can prepare the tart shell a day ahead, if you wish.).
• Measure sugar and cornstarch into medium saucepan and stir.
• Gradually stir in orange and lemon juices.
• Cook and stir over medium-high heat until glaze boils and thickens, about 1 minute.
• Remove from heat and stir in liqueur or syrup.
• Pour glaze over berries.
• Gently stir to coat.
• Turn into tart shell.
• Refrigerate at least 10 minutes or up to 6 hours before serving.
• *Note: You can use any combination of berries you wish - you'll need a total of 3 cups to 3-1/2 cups.

Steps:

• Using a 1-1/2-in. round cookie cutter, cut out the centers of half of the cake slices (discard removed cake or save for another use). Spread butter over both sides of cake slices. Grill, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until toasted., In a small bowl, beat cream until it begins to thicken. Add extract; beat until soft peaks form., To serve, stack one solid and one cutout slice of cake on each desert plate, placing the outer edges on opposite sides for a more even thickness. Spoon almond filling into holes; top with whipped cream, berries and nuts. Dust with confectioners' sugar.