tartlet shells (16)
lemon fruit filling
1 1/2 pint basket of fresh raspberries
5 tbsp current jelly
Arrange tart shells on cookie sheet spoon in lemon filling into each shell
arrange raspberries on top
stir current jelly in heavy small saucpan over low heat till melted. Brush jelly over fruit to glaze. Can be prepared 3 hours ahead.
refrigerate any leftovers.
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