Fresh summer raspberries in raspberry jam on a buttery crust.
INGREDIENTS (for 8 servings):
- 1 cup all-purpose flour
- 1/2 cup butter
- 2 tablespoons confectioners' sugar
- 4 cups fresh raspberries
- 1 (8 ounce) jar raspberry jam
In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Pat chilled mixture into a 9 inch tart pan.
Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.