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.
