Preheat the oven to 350 degrees. Grease tart pan and line bottom with parchment paper
In a small bowl combine the wet ingredients, using only 2 tablespoons of water to begin.
Combine wet ingredients with the Cinnamon Dexscotti™ Mix and stir until the dough comes together. If needed add up to one additional tablespoon of water.
Roll out dough between two pieces of parchment paper. Cut out a circle of dough the same diameter as your tart pan and transfer to the prepared pan.
Roll out remaining dough and use it to build up the sides in your tart pan. Press against the tart pan and the bottom piece of dough to connect.
Cover dough in tart pan with parchment paper and fill with pie weights (or beans, rice, or sugar if you don't have pie weights). Blind bake your tart shell for 15 minutes, then uncover the tart shell and bake 5 additional minutes until the shell begins to brown.
While the tart is baking add the two bags of mixed berries to a saucepan and heat, covered, on low until the berries thaw.
In a small mixing bowl combine the arrowroot and water and mix until smooth.
Add arrowroot mixture to the berries and boil, stirring for 5 minutes until the berries have thickened.
Pour berries into the tart crust and let cool for 20 minutes.
Refrigerate 1 hour before slicing.
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