3/4 cup sugar
1 T quick-cooking tapioca
1 1/2 cups fresh raspberries, crushed
9" pastry shell, baked
1 cup whipping cream
2 T sugar
2 cups fresh raspberries, whole
3 egg whites
1/2 cup confectioner's sugar
Combine 3/4 cup sugar and tapioca. Stir in crushed raspberries. Allow to stand for 15 minutes. Cook and stir until mixture boils. Remove from heat and allow to stand 20 minutes. Cover and chill. Spoon chilled berry mixture into cool pastry shell. Beat cream with 2 T sugar until soft peaks form, fold in whole berries. Spread over berry mixture.
For meringue topping, beat egg whites until frothy. Gradually add confectioner's sugar, beating until stiff peaks form. Spread on top of tart, sealing to edge of pastry. Broil 3" to 4" from heat for one to two minutes until meringue is browned. Serve at once.
This recipe is from "Berries" copyright 1989 Oak Spring Publications
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