Raspberry preserves Raspberries Brown sugar Lemon
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the food processor to make the spiced dough.
with plastic wrap or parchment paper, and refrigerate until firm enough to roll, at least 1 hour and up to 2 days.
the raspberries and sugar at low/medium heat until the raspberries are crushed and the mixture has lost some of its liquid.
with the raspberry preserves and let cool completely before using.
MAKE THE FILLING
out dough so it is slightly larger than your tart pan, reserving 1/3 of the dough for the topping.
the dough to the pan without stretching it. Freeze for 30 minutes.
cooled filling onto the chilled dough.
the remaining dough on a lightly floured surface.
a lattice topping or cut out your choice of shapes for topping.
torte until browned.
with powdered sugar if you want before serving.
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(Scandinavian Jam Cakes)
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