| RASPBERRY PETAL TARTS |
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Makes 12 tartsCrisco Pastry for a Double Crust Pie Filling: 1 package (4-serving-size) vanilla pudding and pie filling mix 2 cups milk 3/4 teaspoon grated lemon peel 1/4 teaspoon almond extract Glaze: 1 package (10 ounces) frozen red raspberries in syrup, thawed Orange juice 1 tablespoon sugar 1 tablespoon cornstarch Preheat oven to 425ºF. Roll pastry to 1/8-inch thickness on a lightly floured surface and cut out six 2-inch rounds for each tart. Use 1 round to line bottom of each 2-3/4-inch muffin-pan cup and remaining 5 rounds to line the sides. Moisten edges that overlap with water and press firmly to adhere. Prick pastry with a fork. Bake 12-15 minutes or until golden brown. Cool shells in muffin cups, then carefully remove from cups. For Filling, prepare pudding as directed on package. Stir in lemon peel and almond extract. Cool. Cover with plastic wrap and chill until ready to assemble tarts. For Glaze, drain raspberries reserving syrup. Add orange juice to syrup to make 1 cup liquid. Combine sugar and cornstarch in a heavy saucepan. Gradually stir in liquid, blending until smooth. Cook over medium heat, stirring constantly, until glaze boils. Cook and stir for 2 minutes. Remove from heat and chill until ready to assemble tarts. Assemble tarts just before serving: Spoon filling into baked shells; spoon reserved raspberries over filling then spoon glaze over each tart. Serve immediately. |
