Raspberry Butter Tarts

Servings: Makes 16 tarts

1 package store-bought pie crust mix (or make your own using your own recipe)
1 1/4 cups fresh raspberries
2/3 cup butter
3 eggs
1 cup granulated sugar
1/3 cup all-purpose flour
2 tsp. lemon rind, grated
1/4 tsp. salt

Prepare pie crust mix according to package directions (or prepare your own pie crust recipe). Roll out on lightly floured surface to 1/8"(3 mm) thickness. Cut into 4" (10 cm) rounds. Fit into muffin cups. Divide berries among pastry shells, about 5 berries per shell.

Cook butter in small saucepan about 10 minutes, or until golden brown. Whisk eggs and sugar together until blended. Add flour, lemon rind and salt mixing until smooth. Gradually whisk in browned butter. Mix well. Spoon filling over berries, filling about 3/4 full.

Bake on middle oven rack at 400�F (200�C) for 15-20 minutes, or until filling is puffed and pastry is golden. Cool 15 minutes in pan on wire rack, then remove and cool completely.

Makes 16 tarts.