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Classic Raspberry Tarts Recipe

Classic Raspberry Tarts Recipe

Fresh berries are so delicious, they donít need a lot of tweaking to make mouth-watering desserts. This classic treat is a case in point: nothing here but little sweet pastry crusts (you can buy them premade), fresh raspberries (or frozen, if you canít find fresh), and fresh-fruit raspberry preserves to add a little sweetness. And these are no-bake tarts, making them perfect for warmer weather.

You can substitute strawberries or blackberries for the raspberries, making this one very versatile dessert. Berries are the stars–and they never fail to win raves from the audience!


INGREDIENTS

12 small tart shells, pre-baked
1 12-ounce jar raspberry preserves
3 cups fresh or frozen raspberries (if using frozen, thaw and drain, saving the juice for another use)
Whipped cream, sweetened and flavored with vanilla extract, optional

1. Spread the preserves thinly and evenly on the bottom of the prebaked shells.

2. Sprinkle the raspberries evenly over the preserves. Refrigerate until ready to serve.

3. When ready to serve, top with a dollop of sweetened whipped cream, if desired.

Serves 12.

Read more: Food, All recipes, Desserts

By the Care2 Staff.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

11 comments

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2:32AM PDT on Mar 23, 2013

Thanks

7:37PM PDT on Mar 18, 2013

There needs to be a layer of Sweetened Cream Cheese on the bottom.

4:37AM PDT on Mar 17, 2013

Looks really good.

4:33AM PST on Dec 19, 2012

Cheers.

8:10AM PDT on Jul 8, 2012

yum

3:33PM PDT on Jun 8, 2012

Thank you for sharing.

7:47PM PST on Feb 12, 2012

Like to eat fresh berries, everyone will be happy to have cold tarts with lots of berries in it.

1:36PM PST on Feb 12, 2012

Lovely recipe. Thank you.

10:51AM PDT on Aug 31, 2011

Thanks Annie.

12:54AM PDT on Aug 2, 2011

The recipe sounds good. Thanks for the recipe. Love it.

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