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Raspberry Petal Tarts




Source of Recipe


Source: Crisco®


List of Ingredients




For the Crust:

Crisco Pastry for a Double Crust Pie


For the Filling:

1 package (4-serving-size) vanilla pudding and pie filling mix

2 cups milk

3/4 teaspoon grated lemon peel

1/4 teaspoon almond extract


For the Glaze:

1 package (10 ounces) frozen red raspberries in syrup, thawed

Orange juice

1 tablespoon sugar

1 tablespoon cornstarch



Recipe



Preheat oven to 425 degrees F.


FOR THE CRUST:
Roll pastry to 1/8 inch thickness on a lightly floured surface and cut out six 2 inch rounds for each tart. Use 1 round to line bottom of each
2-3/4 inch muffin pan cup and remaining 5 rounds to line the sides. Moisten edges that overlap with water and press firmly to adhere. Prick pastry with a fork. Bake 12-15 minutes or until golden brown. Cool shells in muffin cups, then carefully remove from cups.


FOR THE FILLING:
Prepare pudding as directed on package. Stir in lemon peel and almond extract. Cool. Cover with plastic wrap and chill until ready to assemble tarts.


FOR THE GLAZE:
Drain raspberries reserving syrup. Add orange juice to syrup to make 1 cup liquid.


Combine sugar and cornstarch in a heavy saucepan. Gradually stir in liquid, blending until smooth. Cook over medium heat, stirring constantly, until glaze boils. Cook and stir for
2 minutes. Remove from heat and chill until ready to assemble tarts.


Assemble tarts just before serving: Spoon filling into baked shells; spoon reserved raspberries over filling then spoon glaze over each tart. Serve immediately.