Yield
8 servings

How to Make It

Step 1

Combine flour and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork to moisten dry ingredients. Shape into a ball; chill.

Step 2

Divide dough into 12 equal portions. Roll out each portion of dough on back of a lightly floured 8-inch cake pan to form a circle; prick pastry with a fork.

Step 3

Bake at 450° for 8 minutes or until lightly browned. Remove pastry to a cooling rack; repeat rolling and baking procedure with remaining dough.

Step 4

Spread raspberry preserves between and on top of pastry layers. Cover and let stand at room temperature 12 hours.

Step 5

Garnish with whipped cream, raspberries, and mint leaves, if desired. Slice and serve on individual dessert plates.

Oxmoor House Homestyle Recipes

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