Open-faced Raspberry Tart |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Easy and delicious tart with raspberry preserves. Have done this tart with sliced peaches,plums and apples also! 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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