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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Sweet Sugar Crust Ingredients:
1 ball sweet sugar crust dough (unbaked) |
1 cup seedless raspberry or other favorite jam |
Directions:
1. Preheat oven to 350° F. Press 2/3 of the dough into the bottom of a 9-inch pie or tart pan, creating about a 1/2-inch low rim around the edge; set aside. In a saucepan, gently heat the jam until just melted and pour it into the prepared pan. Divide the remaining dough into 8 pieces, then roll them into 7-inch-long strips. Working on a floured surface, gently press each strip with your thumb to make indentations. Arrange over the jam in a crisscross pattern to create a lattice. Trim ends. Bake until the crust is golden and the jam starts to bubble, 25 to 30 minutes. Cool before serving.
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