Preparation:
Combine 1/2 cup fresh berries, sugar and water and puree until smooth. In a medium pan combine preed berries with cornstarch. Cook over a medium high flame, stirring constantly, until thickened and clear. Remove from flame and stir in lemon juice and nutmeg. Gently mix in 1 cup berries. Evenly spoon berry filling into two tart shells (see recipe) and serve hot, warm or chilled. To serve, top each tart with whipped cream or ice cream, if desired. |
