1 cup all-purpose flour
½ cup butter
2 tbsp confectioners’ sugar
4 cup fresh raspberries
8 fl oz raspberry jam, 1 jar
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.
Sugar: 19g
:
Calcium: 28mg
Calories: 280kcal
Carbohydrates: 42g
Fat: 12g
Fiber: 5g
Iron: 1mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 3g
Potassium: 136mg
Protein: 3g
Saturated Fat: 2g
Sodium: 144mg
Vitamin A: 527IU
Vitamin C: 18mg
