Raspberry Glace Pie/tart

Ingrients & Directions -CRUST- 1/2 c Butter, softened 1 c Flour 1/4 c Confectioners’ sugar 1/8 ts Salt 1/2 ts Vanilla 1/2 c Ground nuts FILLING 1 qt Fresh raspberries, rinsed 1 c Water, divided -gently and drained, 3 tb Cornstarch -divided 1 c Sugar For crust, cream together butter, […]

Ingrients & Directions


-CRUST-
1/2 c Butter, softened 1 c Flour
1/4 c Confectioners’ sugar 1/8 ts Salt
1/2 ts Vanilla 1/2 c Ground nuts

FILLING
1 qt Fresh raspberries, rinsed 1 c Water, divided
-gently and drained, 3 tb Cornstarch
-divided 1 c Sugar

For crust, cream together butter, sugar and vanilla; add flour, salt
and nuts (prefer walnuts). Chill in bowl 30-40 minutes. Press into
DEEP 9-in. pie plate or 8-in. tart pan. Bake at 400 degrees for 10-12
minutes or until golden brown. Cool. For filling, simmer 1 c. berries
with 2/3 c. water for 3 minutes or until berries are soft. Strain out
seeds and pulp. Blend remaining water, cornstarch and sugar; stir
into berry mixture and continue cooking until thickened. Cool. Place
remaining berries in baked crust; pour cooled glaze over all. Chill 2
hours or until set. Garnish with whipped cream, if desired. Yield: 8
servings.


Yields
1 servings

RobinDee

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