INGREDIENTS

INSTRUCTIONS

Crust: Preheat oven to 400F. Stir flour, sugar, lemon zest, and salt with a
fork until belnded. Whisk together the oil and milk. Gradually add milk
mixture tossing with fork until dough forms a ball. Add more milk, if
needed. Press dough into disc. Divide into 8 wedges. Roll each between two
sheets of waxed paper into mall circles large enough to fit 3-inch tart
pans. Press into pans; trim edges. Place a 4-inch square of waxed paper in
each tart pan; weight with a layer of dried beans or rice. Bake 10 mintues;
remove paper and beans. Bake until golden, about 5 minutes. Cool. Remove
pastry shells from pans.
Filling: Reserve 24 of the most perfect berries for the top of crostatine;
cut in half; reserve. Thinly slice remaining berries. In a saucepan stir
sugar and cornstarch until blended. Stir in water and half of the berry
slices; cook, stirring and mashing berries until boiling, thick and shiny.
Off heat add remaining sliced berries and lemon juice. Cool at room
temperature.
One hour before serving spoon cooled berry mixture into pastry shells;
smooth top; refrigerate. before serving arrange the halved berries, cut
side down, on top of crostatine. Sprinkle with confectioners sugar.
Recipe by: Bertolli Olive Oil Posted to MC-Recipe Digest V1 #580 by
laura3@bellatlantic.net on Apr 20, 1997

A Message from our Provider:

“Jesus: Eternal Combustion Protection”