Raspberry Tartlets - cooking recipe

Ingredients

2 frozen pastry shells
1/4 c. heavy cream, whipped
1/2 c. fresh raspberries
1/4 c. raspberry preserves

Preparation

Bake pastry shells in 8-inch round cake pans, following the package directions.
Melt preserves in 1-quart saucepan over low heat.
Spoon into pastry shells.
Top with 1/2 the whipped cream and the raspberries.
Garnish with remaining whipped cream.
Makes 2 servings.