Place frozen raw tart shells in the 9x13 glass casserole dish and 4 extra pantry items to get a treat so delicious your whole family will be begging for more.

This simple 5-ingredient Memorial Day dessert is perfect for busy families who still want something a little special on the table. Frozen raw tart shells get lined up in a 9x13 glass casserole dish, then baked with an easy, pantry-friendly berry filling and a sweet crumb topping. It’s the kind of no-fuss recipe you can throw together between grilling burgers and setting out the potato salad, and the kids can help with the assembly. No fancy equipment, just a few basics from your pantry and freezer for a treat that feels homemade and festive without a lot of work.

Serve these warm mini berry tarts right out of the glass casserole dish with a scoop of vanilla ice cream or a dollop of whipped cream. They’re lovely alongside fresh watermelon slices, grilled peaches, or a simple fruit salad if you want to keep things light. For coffee lovers, they pair nicely with a cup of hot coffee after the cookout, or with iced tea or lemonade for an afternoon treat on the porch. Set the dish in the center of the table and let everyone help themselves—it feels casual and family-style, which is perfect for Memorial Day gatherings.

Servings: 12

12 frozen raw tart shells (mini size, kept frozen)

Preheat your oven to 350°F (175°C). Take out a 9x13-inch glass casserole dish and arrange the frozen raw tart shells in a snug single layer. They can touch sides; just make sure they sit flat so the filling doesn’t spill. Leave the shells frozen—no thawing needed.

In a medium bowl, stir together the frozen mixed berries and the sweetened condensed milk until the berries are well coated. The mixture will be thick and a bit icy from the berries, and that’s okay.

Spoon the berry mixture evenly into each frozen tart shell, filling them almost to the top but not overflowing. If you have a little extra filling, divide it between the tarts.

In another bowl, combine the rolled oats and melted butter. Stir until all the oats are moistened and clumping a bit to form a simple crumb topping.

Sprinkle the oat mixture evenly over the tops of the filled tart shells, using your fingers to pinch small clumps and scatter them. Try to cover most of the berry filling on each tart.

Carefully place the 9x13 glass casserole dish in the preheated oven. Bake for 25–30 minutes, or until the tart shells are golden, the berry filling is bubbling, and the oat topping is lightly browned.

Remove the dish from the oven and let the tarts cool in the casserole dish for at least 10–15 minutes. The filling will thicken a bit as it cools, which makes them easier to serve.

Serve warm or at room temperature, right from the glass dish. Use a small spatula to lift each tart out. Store any leftovers covered in the refrigerator for up to 3 days, and rewarm gently in the oven if you like.

For picky eaters, you can swap the mixed berries for just one fruit, like all strawberries or all blueberries, so the flavors are more familiar. If your family doesn’t love oats, you can replace half of the oats with crushed graham crackers or vanilla cookies for a sweeter, more cookie-like topping. To make it a little tangier, stir in a squeeze of lemon juice or a teaspoon of lemon zest with the berries and sweetened condensed milk. If you’d like these less sweet, use slightly fewer berries and save a few spoonfuls of the sweetened condensed milk instead of using the whole can, or pair the tarts with unsweetened whipped cream or plain Greek yogurt. For a nutty crunch, add a small handful of chopped pecans or almonds into the oat and butter mixture, as long as no one has nut allergies. Food safety tips: Keep the tart shells frozen until you’re ready to assemble so they bake up properly and don’t get soggy. Because this dessert contains dairy (sweetened condensed milk) and cooked fruit, refrigerate leftovers within 2 hours of baking, especially if it’s warm outside for Memorial Day gatherings. Reheat leftovers in a 300°F oven until just warm, and avoid reheating multiple times. Always use an oven mitt when handling the hot glass casserole dish, and place it on a trivet or towel so the hot glass doesn’t go straight onto a cold or wet surface, which can cause it to crack.