Raspberry or Strawberry Tart*****

By Nilson

Ingredients

• 1 1/2 cups flour, unsifted
• 3/4 cup butter, or part margarine
• 3 Tablespoons powdered sugar
• 4 cups berries roughly 5 small baskets including 1 for juice
• 1 cup sugar
• 4 Tablespoons cornstarch
• 1 cup water (roughly)
• 1/2 teaspoon salt
• lemon juice squirt
• powdered sugar

Preparation

Step 1

Pastry: Mix ingredients together until particles are fine and press into 11 or 12 inch tart pan. Bake at 450 for 8 to 10 minutes. When cooled sprinkle with powdered sugar and rub gently. Arrange berries in shell, larger ones in the middle.

Glaze: **Put 1 cup of berries in blender and blend. Simmer blended berries in saucepan for 3 minutes and strain juice from berries. Add water to get 1 1/4 cups liquid. Combine the sugar and cornstarch and salt. Then add juice and water combined. Cook until thick. Cool 4 to 5 minutes. Spoon cooled glaze over berries. Chill for several hours. Serve with whipped cream if desired.

**Can skip blending---- just put a cup of berries in the microwave and heat until juicy (3 to 4 minutes) and then strain forcing juice--pour water through strained berries so you can achieve the 1 1/4 cup liquid.