I found this recipe in the House and Home (Canadian) magazine.
A co-worker had given me a stack of them to read.
Well, I don't know about you, but I don't read magazines...I browse through them.
And this recipe caught my browsing eye.
It's strawberry season here in Ontario, so I made this recipe for the women's home where I volunteer.
They are easy to make and quite delicious.
Even my husband liked them and he is not too keen on sweets.
You'll need 1 1/2 cups diced strawberries
1 cup raspberries
To get the full recipe and print it, click HERE.
The recipe calls for a 9" square baking pan, which could yield 16 squares.
I needed a bit more than 16 squares, so I used a 9 x 13" glass baking dish.
I also made these changes.
I used the same amount of crust as it does make a lot.
I used a full quart of strawberries
and two pints of raspberries.
(I almost threw in some frozen blueberries)
I doubled the amounts for the filling.
It worked great.
There is no "custard" pudding in this recipe, but the filling is just like a custard.
Two-thirds of the crust mixture goes on the bottom, with the remainder sprinkled on top.
The bottom crust is baked at 350 degrees for 15 minutes.
I always bake a few minutes less that the recommended time.
(Better safe than sorry!)
I found the top of the crust didn't get browned much, so I put the broiler on high just
for a few minutes. (I didn't want to burn the rest of the recipe.)
The recipe comes from a bakery in Toronto, called, The Sweet Escape Patisserie.
They keep in an airtight container up to five days refrigerated.
The perfect summer treat to share with friends.
They will ask for the recipe.
When a reader of the House and Home magazine asked for the recipe,
the chef was willing to share her secret.
I'm glad she shared her recipe.
It is not difficult to make,
And they are delicious!!
Blessings to you!
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