Tri-color raspberry tart
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One 9-inch pre-baked short crust tart shell
1/2 cup strained raspberry jam and/or red currant jelly
2-3 half-pint baskets raspberries
1/2 teaspoon kirsch (optional)
Warm jam and apply a thin layer on the bottom of the pre-baked tart shell. Arrange the berries circularly on shell, carefully but firmly pushing them to their neighbors. Heat for five minutes in a pre-heated 375 degree oven. Add kirsch if desired. Serve as soon as possible.