Raspberry Tart - Individual French Pastry

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	Ingredient	Quantity
1.	Pre-baked flat tart shells	8
2.	Vanilla Pastry Cream	4 ounces
3.	Fresh Raspberries	1 - 16 ounce package
4.	Red Apricot Glaze	4 ounces

Process	Instructions
1. Spread	With a spatula spread pastry cream onto the bottom of the tart shells.
2. Place	One by one, place the raspberries onto the pastry cream. Start near the edge of the tart shell to ensure the finished tart looks round.
3. Glaze	Apply hot apricot glaze with a small pastry brush.
Additional Coments:	Be sure to place raspberries all face up. Try adding a few drops of red color to the apricot coating.

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