Fresh Raspberry Tarts

Category,

July is raspberry season, and I can't think of anything more delicious than fresh Raspberry Tarts adapted from The Anne of Green Gables Cookbook by Kate Macdonald. They're a sweet treat that's sure to please! 

 

* Make Perfect Pie Pastry in advance. You'll find the recipe here. 

Filling
 1 cup fresh raspberries (or one 10 ounce package frozen)
 3 tbsp cornstarch
 ¼ cup cold water
 ¾ cup white sugar

1

Make Perfect Pie Pastry and cut 8 - 10 circles to fit into a muffin tin.

2

Press circles into muffin tin to form tart shells. Set aside.

3

Combine cornstarch and cold water in a small saucepan and stir until smooth.

4

Stir in sugar and raspberries.

5

Cook and stir over medium-low heat until thickened, about 5 minutes. Allow mixture to cool.

6

Spoon filling evenly into tart shells, filling each about 2/3 full.

7

Bake at 425 degrees for 10 minutes.

8

Reduce heat to 350 degrees and bake for an additional 15 minutes or until pastry is golden brown.

9

Remove from oven and cool, in pans, for 15 minutes.

10

Remove from pans to cooling racks and allow to cool completely.

Ingredients

Filling
 1 cup fresh raspberries (or one 10 ounce package frozen)
 3 tbsp cornstarch
 ¼ cup cold water
 ¾ cup white sugar

Directions

1

Make Perfect Pie Pastry and cut 8 - 10 circles to fit into a muffin tin.

2

Press circles into muffin tin to form tart shells. Set aside.

3

Combine cornstarch and cold water in a small saucepan and stir until smooth.

4

Stir in sugar and raspberries.

5

Cook and stir over medium-low heat until thickened, about 5 minutes. Allow mixture to cool.

6

Spoon filling evenly into tart shells, filling each about 2/3 full.

7

Bake at 425 degrees for 10 minutes.

8

Reduce heat to 350 degrees and bake for an additional 15 minutes or until pastry is golden brown.

9

Remove from oven and cool, in pans, for 15 minutes.

10

Remove from pans to cooling racks and allow to cool completely.

Fresh Raspberry Tarts