½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ cup water
1 tablespoon fresh lemon juice
2 tablespoons butter or margarine
3 cups fresh sliced strawberries, blueberries, raspberries, or blackberries (or a combination)
2 cups whipping cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla
1 (9-inch) piecrust, baked
In a medium saucepan combine the sugar, cornstarch, and salt. Stir in the water and lemon juice. Blend well. Cook on medium heat, whisking constantly, until the mixture boils and thickens. Remove from the heat. Stir in the butter and berries. Cool.
In a medium bowl whip the cream until stiff, blending in the confectioners’ sugar and the vanilla. Spoon the berry mixture into the cooled crust. Top with the whipped cream and one perfect berry. Refrigerate at least 2 hours before serving.
Makes 6 to 8 servings
Joan Williams, Royal Member
Razzberry Tarts,
Belleair Beach, Florida