Angel Jamison of Bath lost her mother, Donna Mitchell, on Jamison’s 33rd birthday.

“Instead of feeling sorrowful that she died on this day, I consider it an honor, that the same day that she brought me into this world, was the same day that she left this world 33 years later, as my mom and I were extremely close,” Jamison said.

Jamison says her mother was an excellent cook. “She cooked with ease and love for her family, and she did this with such finesse and grace her cooking was always delicious, as she did it with her heart.”

This Raspberry Venetian Tart was a family favorite, and Jamison still makes it today with her daughter Aurora.


9-inch pie shell baked
3/4 cup sugar
1 tablespoon quick cooking tapioca
1 1/2 cups fresh or frozen raspberries, crushed
2 cups fresh raspberries

1 cup whipping cream
2 tablespoons sugar

For the meringue:
3 egg whites
1/2 tablespoon sifted confectioners sugar

In a heavy duty 2 quart saucepan, mix sugar and tapioca together. Stir in the crushed raspberries and let sit 15 minutes. Then cook and stir the mixture until boiling. Remove from heat and let cool for 20 minutes. Cover and chill. Turn mixture into the baked pie shell.
Beat the whipping cream with the 2 tablespoons sugar until soft peaks form. Spread over the berry mixture. Then spread the 2 cups of fresh raspberries over the cream layer.
To make the meringue, beat the egg whites and add the confectioners sugar and beat until stiff peaks form. Spread the meringue over the top of the pie, sealing the edges.
Put the pie under the broiler 3-4 inches from the heat for 1 to 2 minutes until the meringue is slightly brown.