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Nine small shortcrust tarts filled with raspberry, each one wrapped on its own.
Bonne Maman bakes these at Contres in the Sologne, and they are built around the same fruit they put in the jars — the filling is jammy and seedy rather than a smooth jelly, and the pastry underneath stays short and crumbly rather than going soft.
The individual wrapping is the point: they go in a bag or a lunchbox without crushing, and the one you open is as fresh as the first.
Made to European food rules on additives and labelling.
