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Open-faced Raspberry Tart Recipe


Open-Faced Raspberry Tart Recipe
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Easy and delicious tart with raspberry preserves. Have done this tart with sliced peaches,plums and apples also!

Pleclare

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Ingredients
  • 1(9') refrigerated pie crust
  • 3/4c raspberry preserves
  • 1Tbs lemon juice
  • 1Tbs sliced almonds,toasted
  • 1 egg
  • confectioners sugar

Directions
  1. Preheat oven to 425
  2. Remove pie crust 10 minutes before you want to use it.. Line a baking sheet with parchment.
  3. Mix raspberry preserves and lemon juice and put in center of crust,leaving a little space around the edge. Bring crust up and crimp,leaving middle open. Sprinkle with toasted almonds. Efgg wash crust to help brown .
  4. Bake at 425 oven for 30-45 mins. till cooked through and golden.
  5. When cooled a little,sprinkle with powdered sugar.
  6. If using peaches,plums or apples,use about 1-11/2c fruit ,sprikle with liberal amount of sugar and a little cinnamon. To apples,I add a little lemon juice.

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Comments


Love all tarts!


Again, I'm not a baker but I'll give this one a shot. Thanks for the posting :)


Thank-you,like the sound of this one.


This sounds amazingly delicious! :0)


This looks so rustic and absolutely delicious! beautiful picture, I have to flag it for beauty!


I just saw you thank Juels for her comments on this wonderful tart so I had to come & have a look for myself. I'm so glad I did cause it's going to be a treat I will make real soon. Thanks & 5 forks from me too.


Very Nice post.......love the tart will be trying with some blackberrys............got my 5



How did I miss this, it looks and sounds wonderful. That's the trouble with this site, if you miss a day or so it doesn't keep your friends comments or recipes unless you hunt for them. Thanks for a great post...:)


This looks lovely--I might have to try it with my own crust. I'll have to see if I can find any good-looking raspberries at the farmer's market tomorrow.


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