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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Unfold 1 pastry round. Fit into 9-inch tart pan with removable bottom.

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  • Bake shell in 400 degree F oven 5 minutes or until set. Remove pan from oven. Leave oven temperature at 400 degrees F.

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  • Combine raspberries, blackberries, sugar (amount depending on tartness of berries), cornstarch, ginger and lime zest in large bowl. Spoon berry filling into tart shell.

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  • Unfold remaining piecrust. Trim to 8-inch round; reserve scraps for another use. Sprinkle pastry round evenly with almonds; press almonds into dough. Cut round into V-shape strips; position over berry filling.

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  • Bake in 400 degree F oven for 30 minutes or until the filling is bubbly and pastry is golden brown. Remove pan to a wire rack to cool. Makes 10 servings.

Nutrition Facts

218 calories; total fat 9g; cholesterolmg; sodium 124mg; carbohydrates 32g; protein 2g.

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