Tarts are quick and
easy to make when the shells are purchased at your local market. The
fillings can be just about anything you have on hand.
Lemon
Raspberry Tarts
2
cups lemon pie filling
1 cup sour cream
10 ounces frozen raspberries, thawed
2 tablespoons granulated sugar
1 tablespoon cornstarch
10 baked tart shells
Combine lemon pie filling and sour cream and refrigerate.
Drain raspberries, reserving syrup.
Combine sugar and cornstarch in saucepan and gradually stir in 2/3 cup of
the reserved syrup.
Cook, stirring frequently until mixture thickens and boils.
Remove from heat, cool then refrigerate.
Fill tarts with lemon mixture.
Place 2-3 berries on top.
Spoon glaze on top of the raspberries.
