Glazed Raspberry Tarte

1. 1

   Crush 1 cup of the raspberries; add water to make 1 cup.

2. 2

   Simmer for 5 minutes, then strain juice (Discard remaining pulp and seeds).

3. 3

   Add water to juice to make 1 cup.

4. 4

   In a small saucepan, mix together sugar, cornstarch and salt.

5. 5

   Stir in strained raspberry juice and bring to a boil, stirring constantly until thickened.

6. 6

   Arrange remaining whole berries in pie shell.

7. 7

   Spoon slightly cooled raspberry glaze over berries.

8. 8

   Chill until set.

9. 9

   Serve topped with whip cream.

No additional tips available.