Wednesday, September 24, 2008
Tarts for the Sweet
Skye found this recipe in one of my collection of canning books, Sunset Home Canning. (Hey, it's an addiction -- I simply cannot pass one up!) Aren't they pretty? She made them all by herself. Actually, I picked up store-bought pie crust for her to use. We were getting ready for her Suzuki Book II party, making two dishes for a potluck picnic, and cooking for a friend with sick family, and I just didn't have time to teach her to make pie crust. She was fearlessly ready to make it from her Granny's recipe, but I suggested she take a short cut this one time and promised to teach her how to make pie crust soon. She used two favors of jam from our pantry: blueberry and raspberry. Have I mentioned that I have discovered the joys of homemade raspberry jam? I'm currently hoarding a second round of raspberries in the freezer for another batch of jam.