TANTALIZING RASPBERRY TARTS
Another recipe from "The Anne of Green Gables Cookbook": "The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one's best chum would have forever and ever branded as "awful mean" the girl who did it. And yet, when the tarts were divided among ten girls you just got enough to tantalize you. " (from "Anne of Green Gables" by L.M. Montgomery). Times are estimated and do not include cooling time beyond the initial 15 minutes (included in cooking time). The original recipe did not specify the size of package of frozen berries, so I guessed a 10 oz package based on the fresh raspberry substitution.
Provided by Halcyon Eve
Categories Tarts
Time 1h10m
Yield 8-10 tarts, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas.
- Combine egg yolk, water, and lemon juice with a fork.
- Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.
- Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use.
- Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
- Spoon filling evenly into tart shells, filling each no more than 2/3 full.
- Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.
- Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.
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Latoya Marshall
[email protected]I've never had a raspberry tart before, but these look so good I'm tempted to try one.
Killer Pathan
[email protected]These tarts look so delicious! I'm definitely going to make them for my next party.
Samia Firdos
[email protected]I'm not a baker, but these tarts look so easy to make. I might have to give them a try.
oto loo
[email protected]I'm allergic to raspberries, but I'm sure these tarts would be delicious with another fruit, like strawberries or blueberries.
Manaf Ansari
[email protected]These tarts are gorgeous! I can't wait to try them.
Arey herrera
[email protected]I made these tarts for a bake sale and they sold out in minutes! Everyone loved them. The crust was perfectly flaky and the filling was just the right amount of sweetness. I'll definitely be making these again.
Nimco Qeyre
[email protected]These tarts are so easy to make and they're always a crowd-pleaser. I love that I can use fresh or frozen raspberries, so I can make them any time of year. Thanks for sharing this recipe!
Debra Campbell
[email protected]I'm not a huge fan of raspberries, but these tarts were still really good. The crust was delicious and the filling was sweet and tart. I would definitely make these again, even if I used a different fruit.
Shahid Rasool
[email protected]Yum!
Eze Mbaneto
[email protected]These tarts are amazing! I made them for my family and they loved them. The crust is so flaky and the filling is so creamy and delicious. I highly recommend this recipe.
Shemul Hossain
[email protected]I've been looking for a good raspberry tart recipe, and this one is perfect! The instructions were easy to follow, and the tarts turned out beautifully. Thanks for sharing!
Sanaullah Raja
[email protected]These raspberry tarts were a hit at my party! The crust was flaky and buttery, and the raspberry filling was tart and sweet. I loved the way the almonds added a little crunch. I'll definitely be making these again.