Raspberry Tart

by Laura Carlson

Prepare a cookie crust by mixing together:

1⁄2 cup softened butter
1 Tbsp sugar
1 cup flour
1⁄4 tsp salt
1⁄2 tsp vanilla

Press this mixture in a 9” pie pan.

Next, spread 2 cups of fresh Blue Vista Farm raspberries over crust.

Combine with beater and spread over raspberries:

2 eggs
1 cup sugar
2 Tbsp softened butter
4 Tbsp flour
1 cup heavy whipping cream

Bake at 350 degrees for one hour or until set.