If you make these dainty tarts, you must have a tea party. Tiny tart shells are lined with pastry and filled first with a dollop of raspberry jam, and then a spoonful of a buttery egg batter. The tarts are baked and dusted with confectioners ' sugar. This recipe yields a dozen.
Posted: Oct. 8, 2014
| Cooks I Like
Posted: Nov. 7, 2007
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
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