Raspberry Tart

° Serves 6

This tart is made with a store-bought frozen pie shell and IQF (Individually Quick Frozen) berries, but you can, of course, make your own pie shell and use fresh raspberries. This sweet-but-tart dessert is very good served with crème fraîche or Greek yogurt.

• One 16-ounce bag frozen unsweetened raspberries
• 2 tablespoons cornstarch
• One 12-ounce jar seedless raspberry preserves
• 2 tablespoons sugar
• One 9-inch frozen pie shell
• 1 cup crème fraîche or Greek yogurt, for serving

Preheat the oven to 400 degrees. Mix the berries, cornstarch, preserves, and sugar in a bowl. Pour into the frozen pie shell, place the shell on a cookie sheet and bake for 50 to 60 minutes, until the crust is nicely browned and the filling is bubbling. Set aside to cool for at least 1 hour before serving.

To serve, cut into wedges and top with the crème fraîche.

Note: The filling will be a little runny, but I find it much more flavorful this way than if a greater amount of cornstarch were added to make it thicker.

The raspberry preserves help to sweeten and intensify the flavor of this filling.