INGREDIENTS

INSTRUCTIONS

For the dough: Beat butter and sugar with the paddle on medium speed
until very soft and light. Beat in the vanilla and the yolk and
continue beating until smooth and shiny, about 3 more minutes. Stop
the mixer, sift the cake flour and add to the butter mixture. Pulse
the mixer on and off to incorporate the flour. Scrape the dough onto  a
piece of plastic, wrap and chill it until firm.  Roll the chilled
cookie dough 1/8-inch thick on a floured surface.  With a floured
fluted cutter, cut the dough into 24 disks. Line 24  tartelette pans (2
1/2 inches with straight edges) with the disk of  dough. Fill the
tartelettes with dried beans and bake at 325 degrees  about 20 to 25
minutes, until pale golden. Remove beans and  immediately invert the
tartelette and allow to cool. Remove from pans  and arrange on a clean,
paper covered pan.  For the filling: Whisk jam and Framboise in a small
bowl, fold in the  berries. Spoon the filling into each tartelette
shell. Whip the cream  with the sugar until it holds its shape. Pipe a
rosette of the  whipped cream onto each tartelette, using a pastry bag
fitted with a  1/2-inch star tip. Place a raspberry or two on each
rosette.  Recipe by: Cooking Live Show #8884 Posted to MC-Recipe Digest
V1 #627  by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31,
1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2805
Calories From Fat: 1637
Total Fat: 186.2g
Cholesterol: 750.2mg
Sodium: 147.4mg
Potassium: 473mg
Carbohydrates: 268.2g
Fiber: 3.8g
Sugar: 76.5g
Protein: 23.1g