Raspberry Strawberry Tart

Author Jean Marzollo certainly came up with a winner when she created the book "I Spy" in 1992. She now has a whole series of "I Spy" books which encourages children to think, learn and explore on each page.
Today Bella and I were out for our usual walk to the mailbox. W spied a very large turtle.

Bella sniffed and moved on while the turtle took its time crossing the road.  
Tonight I spied incredible beauty; a mirrored lake water reflection.

Raspberry and Strawberry Tart 

Cook's notes: I did not have tart pans available with removable bottoms for this photo so I had to substitute using a larger tart dish with fluted sides. Foil tart pans are available at most grocery stores that are a good size for this dessert. I chose not to add whip cream so fruit filling would show up better in the picture.  
Tart Shells Ingredients and Directions:

• Prepare 2 pie crusts (will be enough for 4-8 tarts depending on size of the tart pans) 
• Preheat oven to 425 degrees. 
• Invert tart pan on rolled out pie crust dough. Using a pastry or pizza cutter cut around the tart pan 1/2 inch wider than the size of tart pan.

• Press pie crust dough into each tart pan. Crimp edges. 

• Line crust with a sheet of foil, larger than tart pan, fitting it snugly against bottom and sides of pan.  
  

• Bake 8 minutes. Carefully remove foil. Prick sides and bottom of pie crust and bake 4 minutes longer or until golden. Set aside to cool.

Raspberry Strawberry Tart Filling 
Ingredients:

• ¼ cup sugar
• 2 TB. tapioca
• 1 package frozen sweetened raspberries, thawed in the juices from the box (I used product Birdseye Whole Red Raspberries with Syrup)
• 1 pint of fresh raspberries
• 2 cups diced strawberries
• ½ cup orange juice
• 1 cinnamon stick
• 1/8 tsp. salt
• dash of nutmeg
• 1 TB. fresh lemon juice
• 1 TB cherry brandy or Grand Marnier

Directions:

• In a large saucepan, combine sugar and tapioca.
• Add one package of raspberries with juice, stir to coat with sugar and tapioca.
• Let stand 15 minutes in pan.
• Stir in orange juice,cinnamon stick, salt and nutmeg.
• Bring to a slow boil, stirring occasionally.
• Remove from heat, add lemon juice, a pint of fresh raspberries and diced strawberries.
• Cool at least 15 minutes, remove cinnamon stick and refrigerate.
• Fill tart shells with Raspberry Strawberry Filling, add a dollop of whip cream.
• Any left over sauce can be used for cake topping, served over ice cream or freeze sauce for a later use.      
  

Bon Appetit!