Open-Faced Raspberry Tart
From pleclare 15 years ago
- 45 minutes to make
- Serves 4
Easy and delicious tart with raspberry preserves. Have done this tart with sliced peaches,plums and apples also!
Ingredients
- 1(9') refrigerated pie crust shopping list
- 3/4c raspberry preserves shopping list
- 1Tbs lemon juice shopping list
- 1Tbs sliced almonds,toasted shopping list
- 1 egg shopping list
- confectioners sugar shopping list
How to make it
- Preheat oven to 425
- Remove pie crust 10 minutes before you want to use it.. Line a baking sheet with parchment.
- 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 .
- Bake at 425 oven for 30-45 mins. till cooked through and golden.
- When cooled a little,sprinkle with powdered sugar.
- 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.
The Rating
Reviewed by 9 people-
love all tarts!
midgelet
in Whereabouts loved it
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Again, I'm not a baker but I'll give this one a shot. Thanks for the posting :)
donman
in Hammond loved it
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This looks so rustic and absolutely delicious! beautiful picture, I have to flag it for beauty!
juels
in Clayton loved it
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