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.
THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!
Oh these are so good. If you are not a tart lover, you will definitely be after trying one of these. This is my mom's recipe and is so good and will help any sweet tooth!
Provided by Jenny Dee
Categories Tarts
Time 30m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
- Cream butter and sugar.
- Add eggs, one at a time, beating until smoothly blended.
- Stir in coconut and vanilla.
- Spoon 1/2 teaspoon jam into each tart shell.
- Cover each tart 2/3 full with coconut mixture.
- Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown.
- Cool slightly then remove from pans. Makes 2 dozen tarts.
RASPBERRY ALMOND TART
This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
- Mix in the melted butter.
- Divide the biscuit crumbs in 12 cases of a muffin tin.
- Freeze for 10 minutes, or until solid.
- Prepare the filling by gently heating the double cream over a low-medium heat.
- Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
- Pour the filling into the biscuit bases and garnish with the raspberries.
- Chill in the fridge for 2-3 hours, until set.
- Drizzle over the white and dark chocolate and sieve over the icing sugar.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
RASPBERRY TART WITH ALMOND PASTRY
This tasty tart is the perfect summer dessert for a crowd
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
- To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.
Nutrition Facts : Calories 659 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
RUSTIC RASPBERRY TART
Steps:
- Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
- Filling: Preheat the oven to 400 degrees F.
- In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
- Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
- Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
- Mix egg and milk. Brush dough with mixture.
- Bake approximately 35 to 40 minutes, or until crust is golden brown.
- Let cool and dust with powdered sugar.
- Serve warm or at room temperature.
RASPBERRY TART
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
RASPBERRY TART MAY
Categories Food Processor Dessert Bake Cream Cheese Raspberry Summer Jam or Jelly Gourmet
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly.
- Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick crust with a fork and bake in middle of oven until golden, about 30 minutes.
- Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour and blend mixture well.
- Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool tart in pan on a rack.
- In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam.
RASPBERRY JAM TARTS
A delicious homemade pastry with a dollop of raspberry jam!
Provided by Pascavado Baking
Time 35m
Yield Makes 12 jam tarts
Number Of Ingredients 0
Steps:
- First, preheat the oven to 180C and lightly grease a 12-dip tart tin.
- Sift flour and sugar into the bowl and rub diced butter into the flour until it forms breadcrumbs.
- Gradually add the water until the mixture binds together.
- Place the pastry on a lightly floured surface and kneed lightly until a smooth round ball.
- Then, place the pastry on a tray, cover with cling film and place in the fridge.
- Chill for 15-20 minutes and then roll out onto a lightly floured surface until about 1/2cm in thickness.
- Cut with a pastry cutter (7.5cm in diameter [medium sized]) and place into the pastry tins.
- 'Blinds Bake' for 10 minutes and then remove from the oven adding a teaspoon of raspberry jam in each tart.
- Place back in the oven at the same temperature for 15-20 minutes or until golden on the rims of the pastry tart base.
- Remove from the oven and leave to cool on a wire rack.
More about "raspberry tarts recipes"
EASY RASPBERRY TARTS | SIMPLE & DELICIOUS | ALL SHE COOKS
From allshecooks.com
4.7/5 (20)Total Time 55 minsCategory Dessert, DessertsCalories 127 per serving
HOW TO MAKE PERFECT RASPBERRY TARTLETS RECIPE - THE …
From thespruceeats.com
3.4/5 (16)Total Time 1 hr 5 minsCategory Dessert, CakeCalories 224 per serving
QUICK AND EASY RASPBERRY TART RECIPE - COUNTRY LIVING
From countryliving.com
FRESH RASPBERRY LEMON CURD TART - YAY! FOR FOOD
From yayforfood.com
MINI RASPBERRY TARTS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RASPBERRY TART RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
RASPBERRY TARTLETS RECIPE - BBC FOOD
From bbc.co.uk
MINI RASPBERRY TARTS RECIPE | JULIA BAKER | COOKING CHANNEL
From cookingchanneltv.com
MINI RASPBERRY TARTS RECIPE : SBS FOOD
From sbs.com.au
WHITE CHOCOLATE RASPBERRY MINI TARTS - MOMSDISH
From momsdish.com
BLUEBERRY-RASPBERRY TART RECIPE - JERI RYAN | FOOD & WINE
From foodandwine.com
INDIVIDUAL RASPBERRY CUSTARD TARTS - CRUMB: A FOOD BLOG
From crumbblog.com
10 PLANT-BASED RASPBERRY TART RECIPES - ONE GREEN PLANET
From onegreenplanet.org
RASPBERRY TIRAMISU TARTS | VALENTINE'S DAY DESSERT- FOOD …
From foodmeanderings.com
COOK THIS: RASPBERRY FUNFETTI POP TARTS FROM HOT FOR FOOD VEGAN …
From nationalpost.com
CHOCOLATE RASPBERRY TART RECIPE | DR. OETKER
From oetker.ca
BROWN BUTTER RASPBERRY TART RECIPE | EPICURIOUS
From epicurious.com
EASY RASPBERRY TART (RASPBERRY PIE HACK RECIPE) - THE ... - EASY …
From thecookierookie.com
EASY RASPBERRY TART RECIPE - CHOWHOUND FOOD COMMUNITY
From greatist.com
RASPBERRY CUSTARD TART RECIPE - FRENCH FOOD WITH LOVE
From frenchfoodwithlove.com
RAW RASPBERRY TARTS - FOOD WITH FEELING
From foodwithfeeling.com
CHOWHOUND
From chowhound.com
RASPBERRY CUSTARD TART RECIPE - NANCY SILVERTON | FOOD & WINE
From foodandwine.com
8 DIFFERENT WAYS TO MAKE RASPBERRY TARTS WITHOUT EGGS, MILK, OR …
From onegreenplanet.org
SCOTTISH COCONUT TARTS - CHRISTINA'S CUCINA
From christinascucina.com
RASPBERRY LEMON TARTS - EASY RECIPE DEPOT
From easyrecipedepot.com
MINI RASPBERRY TARTS RECIPE | MYRECIPES
From myrecipes.com
RASPBERRY TARTS - PREPPY KITCHEN
From preppykitchen.com
RASPBERRY FRANGIPANE TART RECIPE | GOOD FOOD
From goodfood.com.au
FRESH RASPBERRY TART RECIPE | MYRECIPES
From myrecipes.com
TURKISH RASPBERRY TARTS RECIPE, HOW TO MAKE ? DESSERT.
BEST LEMON RASPBERRY TARTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
7 SWEET AND TART LEMON RASPBERRY TREATS | ALLRECIPES
From allrecipes.com
RASPBERRY TART RECIPE - BBC FOOD
From bbc.co.uk
RASPBERRY CRUMBLE TART | RICARDO
From ricardocuisine.com
MINI RASPBERRY ALMOND TARTS - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
BEST RASPBERRY FRANGIPAN TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
You'll also love