It ended up working out because there was enough to make a fresh raspberry turnover for mid-morning snack. It's easy as pie-well, turnover- to make and yummy, too.
Try Martha Stewart's tart shell recipe for this.
The filling was
-3 T frozen raspberries (mashed)
-1 tsp. honey
-2 tsp granulated sugar
I cranked the oven up to 375(F) and baked it for round about 15 minutes, until it was golden-brown.
Beat up an egg with a few drops of water and brush the pastry before putting it in the oven if you want a nice shine. Then sprinkle some sanding sugar.
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