The Dessert

Ok, so it's more of a hand held pie than a tart, but for some reason I like calling it a raspberry tart.

Here it is, very simple:

12 oz frozen unsweetened raspberries (fresh if available in season)
1/2 cup granulated sugar (I used Splenda)
1 1/2 Tblsp corn starch
1 tsp vanilla
1 pkg (17.3 oz) frozen puff pastry shells (thawed)
1 egg

Mix the corn starch with 1 1/2 Tblsp of cold water.

In a large saucepan add the raspberries, sugar, and vanilla. Cook over medium heat until juicy (frozen takes about 5 minutes).


Once juicy add corn starch/water mixture. Bring to a boil, stirring often until thickened. Remove from heat.



Dust a work surface with flour. Lay out the rectangular pastry sheets, cut each sheet into 4 long sheets (you'll have 8 at this point). Set aside.

Whisk egg with a dash of water. Brush the edges of one cut sheet with egg mixture. Place a spoonful of raspberry stuff on one end of the sheet.



Fold sheet over so that short ends meet. Crimp with a fork to seal. Cut a venty thing in the top. Place on baking sheet. Repeat for 7 remaining sheets.

Brush remaining egg on the tops of each pie. Bake in a preheated oven (375) for 25-30 minutes, or until golden brown. Remove, let cool. Serve and enjoy!