Raspberry Tarts
1 cup of flour
2 tablespoons sugar &
1/3rd cup of sugar
1/2 cup butter or margarine cut into 1/2 inch chunks
1 1/2 cups of raspberries
1 1/2 tablespoons of cornstarch
2 tablespoons of powdered sugar
1. Combine 2 tablespoons sugar, 1 cup flour, and 1/2 cup of butter in a bowl. Rub with your fingers until mixture is crumbly. Press dough into small balls (I do 1/2 inch around) Put balls on tray and make an indent with your finger in the middle of the ball for the filling.
2. Bake crust at 350 degrees until golden brown (about 15-18 minutes) and then let cool
3. In a 1-2 quart pan mix 6 tablespoons of water, 1/3 cup sugar, and 1/2 cups raspberries bring to a boil over medium heat while stirring. *must stir do not let sit for long or will burn*
4. Blend the cornstarch (in separate bowl) with water then mix with raspberry mix in pan. stir until boiling. Then let cool, stirring occasionally. (May be covered and stored up to four hours, however I always put it directly into the crust it's easiest when its warm.)
5. Spread sauce on bottom of crust mound remaining berries on top sprinkle with powdered sugar and enjoy! |