Raspberry Tarts

[alicia-w]

INGREDIENTS

12 small tart shells, pre-baked
1 12-ounce jar raspberry preserves
3 cups fresh or frozen raspberries (if using frozen, thaw and drain, saving the juice for another use)
Whipped cream, sweetened and flavored with vanilla extract, optional

1. Spread the preserves thinly and evenly on the bottom of the prebaked shells.

2. Sprinkle the raspberries evenly over the preserves. Refrigerate until ready to serve.

3. When ready to serve, top with a dollop of sweetened whipped cream, if desired.

Serves 12.