Fresh Berry Tarts


1 box of frozen phyllo dough sheet

2/3 cup fresh blueberries

2/3 cups fresh blackberries

1 cup fresh strawberries cut in quarters

2 tbsp. olive oil

3 tbsp. agave


Preheat oven to 350°.   Defrost the phyllo dough as directed on package.  Cut Phyllo dough into 4 inch by 4 inch squares.  Combine olive oil and 2 tbsp. agave into a small bowl.  Spray cupcake tin with cooking spray.  Work with one 4 inch sheet individually.  Brush oil and agave mixture onto one sheet at a time.  Place the sheets on top of each other, while slightly rotating the sheet about 40° to make a flower shape.  Continue stacking the sheets until you have stacked 5 sheets.  Place the last sheet of the stack on top of the 5th sheet without brushing the oil and agave mixture on it.  Place the dough stack in the cupcake tin, gently pressing down the sides and the bottom to mold into the cup shape.  Bake for 5 minutes or until golden brown.  While cooling, wash and cut the berries and place in a large bowl.  Add the remaining 1 tbsp. of agave to the bowl of fruit and stir.  Place the fruit into the phyllo cups and serve immediately.