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Raspberry Tart

Prep Time
10 minutes
Cook Time
20 minutes
6 people

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Raspberry Tart


  • 2 Cups Fresh Raspberries
  • 1 Box 40oz Ginger Evans® Biscuit & Baking Mix
  • 4 Tbsp Ginger Evans® Sugar, Divided
  • 2 Tbsp Home Churned® Sweet Cream Butter, Melted


1. Use Ginger Evans® Biscuit & Baking Mix to make the tart crust (follow directions on box).

2. Once the crust has cooled, sprinkle it evenly with 2 Tbsp of sugar. Spread raspberries evenly across the crust, drizzle melted butter over the berries and sprinkle with remaining 2 Tbsp of sugar.

3. Bake at 400°F for 20 minutes, or until crust is golden brown and raspberries have released a little of their juice.


No notes available at this time.

Categories: American, Desserts

Thanks to manifest from St. Louis, MO for submitting this recipe.

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