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June 14, 2001

A male correspondent once wrote: "What do you get when you 
spell desserts backward? HELP!"
I answered with one of my all-time favorite recipes, 
one that is impressive, delicious, and simple to make. 
Next time you need a dessert that is both beautiful to
gaze upon as well as consume, don't get stressed - 
try this wonderfully rich and sinful treat that looks 
elegant but is EASY to make - honest!
Works especially well on girlfriends, boyfriends 
and mothers-in-law. Enjoy!



RASPBERRY BUTTER TART

Preheat oven to 350 degrees.

CRUST:

1/2 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
2 egg yolks, beaten
1 TBSP. fresh lemon juice
2 TBSP. finely-grated lemon rind
2 1/4 cups flour
1 tsp. baking powder

FILLING:

1 12-16 ounce jar of black raspberry, red raspberry 
     or blackberry jam
1 tsp. lemon juice


Soften the butter. 
Cream with granulated sugar. 
Add egg yolks, lemon juice & rind and beat til smooth.
Add the flour and baking powder and mix well with your hands. 
YES, the dough will be greasy and a bit sticky.

Now for the fun part:

Press and pat 2/3 of the dough into a 9" round 
or square tart pan. 

Combine the jam with the lemon juice and 
spread evenly over the crust in the tart pan.

Add a bit more flour to the remaining dough and roll out. 
Cut into 1/2" strips and criss-cross them over the jam.
Or, if you're feeling especially creative (or romantic), 
choose a small heart-shaped cookie-cutter and cut out 
several hearts. Arrange them decoratively atop the jam filling.

Bake for 35 - 40 minutes. 
When cool sprinkle lightly with powdered sugar if desired. 


PS: A reader named Lynn is looking for a recipe for "Wheat Germ Rolls 
with Sausage Cheese Sauce." Frankly, we are stumped - does anyone out 
there have a copy of or source for this recipe? If so, please send it along.
Grazia, Merci, Danke and Thanks!


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Until next time, see you around the galaxy.



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