Raspberry Tarts Recipe

From Dorothy McNett's Recipe Book.

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Raspberry Tarts

wonton skins (4 inch square size works best)
1/4 cup unsalted butter, melted
2 tablespoons dark crystalline sugar
pinch of nutmeg
seedless raspberry jam
fresh raspberries
powdered sugar

Preheat oven to 400 degrees. Microwave butter 30 seconds in a glass measuring cup or in a flat rimmed soup dish. Brush or dip both sides of 12 wonton skins with the melted butter. Fit one like a flower into each cup of a miniature muffin pan, or other similiar sized cup or mold. Combine sugar and nutmeg. Sprinkle a little into the tart shell. With a spoon, drop about 1 teaspoon of the raspberry jam into each. Bake 6-7 minutes. Cool and fill with perfect raspberries, sprinkle with powdered sugar. Drizzle with a glazing sauce, such as chocolate, as desired...but not necessary.

Recipe created 2002-05-20.

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