RASPBERRY RAZZMATAZ ...

That's exactly what we had going on this weekend. I think that raspberries may just be my favorite berry .... perhaps even more favorite than strawberries ... unless they're dipped in chocolate:-D
I spent yesterday making raspberry jam, and a raspberry tart. I had been watching them in all of the grocery stores waiting for them to go on sale, and yesterday was the day!!! Given the horrendously hot weather we're having (can you see my VERY grumpy face ... I HATE the heat), I had to use them straight away. The jam turned out just perfectly (I get so excited every time I manage to turn out jars of lovely, perfectly gelled jam - one of lifes little pleasures). I used liquid pectin for the first time with this jam too. I enjoyed the little bit that didn't fit into the jars, on my toast this morning ... scrumptious!!!!

The raspberry tart, is an old favorite. I make it often in summer, and it's my most requested dessert. I made this one as a gift for a friends birthday. I'll pop it in a cellophane bag with some pretty ribbon, and there you go. It's so easy, and so heavenly, that I thought I'd share the recipe with you.

HEAVENLY RASPBERRY TART
- 5 cups fresh raspberries
- 3/4 cup sugar
- 1/2 cup cold water
- 3 tablespoons cornstarch
- 3 tablespoons fresh lemon juice
- a prepared and baked 9" deep pie shell

In a saucepan combine 2 cups raspberries, sugar, water, cornstarch and lemon juice.
Cook over medium heat, stirring frequently until thickened and glossy. Cook for 2 minutes more.
Remove mixture from heat, and cool slightly.
Cover and refrigerate mixture for 1 hour.
Fold remaining raspberries gently into mixture and then transfer mixture to pie shell.
Cover and refrigerate until set. I prefer to do this overnight.
Serve with whipped cream.
Totally delicious .... the perfect summer dessert.