Raspberry Tart

Ingredients

1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
1/2 cup butter
2 tablespoons confectioners' sugar
3-4 cups fresh raspberries (rinsed and drained)
1 jar seedless raspberry jelly (about 8 oz.--I used about 6 oz--not the whole jar)

Step 1
In a medium bowl, blend together the flour, butter and sugar until smooth. Wrap in plastic and chill mixture in refrigerator for about 1 hour.
Step 2
Preheat oven to 375 degrees F. Pat chilled mixture into a 9 inch tart pan.
Step 3
Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
Step 4
Arrange raspberries on the crust. Heat jar of jelly in microwave until it boils. Pour over fruit. Cover and refrigerater tart for about an hour. Makes 1 tart, 8 servings.