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Swedish Raspberry Tarts Recipe

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This recipe for Swedish Raspberry Tarts, by , is from The Spreigl Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim & Beth Spreigl


Cream together:
1 cup butter
1/2 cup plus 2 T sugar
2 1/2 cups flour

Raspberry seedless jam

1 cup powdered sugar
2 tsp almond flavoring
small amount of milk

for the creamed together ingredients:
divide into 4 equal parts. Pat onto a cookie sheet each part, making each part approximately 2"X15" long. Make a 'trench' down the middle (not too deep); fill trench with seedless raspberry jam.

Bake at 350 degrees for 10 minutes.


Drizzle frosting on tarts, cut.

Makes about 4 dozen tarts




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