There’s just one thing I really love, that’s raspberries, the spring treat for tarts, crisps, muffins.
In Alberta, Canada there are many U-pick berry fields – it a great way to take a break from your day. Pick your own berries and hangout with nature. There are here in the USA as well.
Here’s a recipe from Roy’s Raspberries Tarts! – Mrs. Elsie Jones
1 can 7- Up or Ginger ale
1 cup sugar
3 Tablespoons corn starch
1 liter it’s about 3 cups of raspberries
1-2 drops red food coloring
Dissolve corn starch in 1/2 cup 7-Up, set aside. Pour the remaining pop into a sauce pan, ass the sugar and hear until near boiling. Add the corn starch minute and food coloring, cook until clear. It’s like you are making a syrup.
Add raspberries and stir gently until coated. Pour the mixture into a pre-baked tart or pie shells. Chill. Top with a dollop of whipped cream before serving. It will make about 30 tarts.
Here’s another recipe for Summer Berry Tarts
1/2 cup light cream cheese
1/2 cup ricotta
1/2 cup icing sugar
1 Tablespoon frozen orange juice concentrate or orange liqueur
3 cups fresh raspberries
1/2 – 3/4 red jelly
Beat together cream cheese, ricotta, icing sugar and orange juice until smooth. Spread on the bottom of a pre-baked and cooled pastry shell. arrange berries on top. In the microwave heart the jelly until just melted, let cool slights. Spoon over the berries to glaze. will make about 24 tarts or 1- 10″ pie.