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    Raspberry Tart


    Source of Recipe


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    7 1/2 ounces plain flour
    4 ounces butter
    3 tablespoons cold water
    raspberries
    sugar

    Rub butter into flour until mixture looks like bread crumbs. Add
    water, knead into a ball. Roll out 2/3rds of pastry, line a deep
    plate to make a tart shell. Wash, hull raspberries, place in tart
    shell. Sprinkle with sugar to taste. Roll out rest of pastry to
    make a lid. Cover raspberries, brush pastry lid with milk. Bake
    in oven 400 F (204 C) for 25 minutes until tart is cooked. Dust
    with sugar, top with whipped cream, serve.

 

 

 


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