Name: Two-Berry Tarts
Ingredients: 1 c Unsifted all-purpose flour; 6 tb Sugar; pn Salt; 6 tb Butter; at room temperature, cut into bits; 1 lg Egg yolk; 2 1/2 c Fresh blueberries; 1 tb Fresh lemon juice; 1/8 ts Ground cinnamon; 1/2 c Fresh raspberries; Confectioners' sugar; 415 x Calories; 5 x G protein; 58 x G carbohydrate; 19 x G fat; 100 x Mg cholesterol; 237 x Mg sodium

I am secure in Christ. His presence and His approval is all that matters. Therefore I can make it my ambition to live out by grace perfecting holiness, not what I want to be but what I already am and who I will practically be for an eternity in heaven. I will not be continually defeated by a wounded ego, but will be at peace devoting the rest of my days not to the vain emptiness of self-love that lives for the sinful and the temporary. I know I am already loved by God. I can get out of the way and seek with God’s love now in me to spread of that love back to God and others. I will not use people to meet my needs, but realize my needs are met in the sufficiency of Christ and seek to bless the needs of others instead as Christ lives His life through me.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs		Desserts, Fruits, Mccalls, Mine, Echo	4	Servings

INGREDIENTS

1	c	Unsifted all-purpose flour
6	tb	Sugar
	pn	Salt
6	tb	Butter; at room temperature, cut into bits
1	lg	Egg yolk
2 1/2	c	Fresh blueberries
1	tb	Fresh lemon juice
1/8	ts	Ground cinnamon
1/2	c	Fresh raspberries
		Confectioners' sugar
415	x	Calories
5	x	G protein
58	x	G carbohydrate
19	x	G fat
100	x	Mg cholesterol
237	x	Mg sodium

INSTRUCTIONS

NUTRITIONAL INFORMATION/SERV
1.  Preheat oven to 400F.  In food processor, combine flour, 2 Tablespoon
sugar and the salt; pulse to mix. With machine running, add butter one
piece at a time through feed tube; process until crumbly. With machine
running, add egg yolk; process until dough begins to form. Remove from
bowl.  Gather into a ball; quarter. Flatten each piece; press into 4 1/2
inch tart pan with removable bottom.  Place in freezer just until firm.
2.  In medium bowl, combine 2 cups blueberries, remaining 4 tablespoon
sugar, the lemon juice, and cinnamon; toss. Divide among pastry shells;
place on baking sheet. Bake 25 minutes or until edges brown and filling is
bubbly.  Cool tarts in pans on wire racks 15 minutes. With tip of shape
knife, loosen pastry from pan sides; remove sides. Cool tarts completely.
3.  Gently remove pan bottoms. Top tarts with remianing blueberries adn the
raspberries; dust with confectioners' sugar.
From:  McCalls September 1993 Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
======================================================= ===================
BBS: Computer Specialties BBS Date: 08-04-93 (17:05) Number: 60095 From:
LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: reicpe Conf: (149)
COOKING
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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