Raspberry Tart

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)
Directions
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. |