Raspberry Tart 9 inch pan

By Nilson

Ingredients

• 1 cup flour
• 1 cube butter
• 2 Tablespoons powdered sugar
• 2/3 cup sugar
• 2 2/3 Tablespoons cornstarch
• 2/3 cup plus 3 Tablespoons liquid
• 3 baskets raspberries

Preparation

Step 1

Mix flour and butter and powdered sugar to coarse meal. Pat into a 9 inch tart pan. Bake at 400 8 minutes.

Make berry juice from 1 cup of berries by heating and add water to make 2/3 cup plus 3T liquid.

Mix juice, sugar, cornstarch and heat over medium heat until thickened, let cool a few minutes and spoon over berries which have been arranged in a single layer over the tart crust. Chill until serving with whipped cream.