Fresh Raspberry Tarts
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.
Make Perfect Pie Pastry and cut 8 - 10 circles to fit into a muffin tin.
Press circles into muffin tin to form tart shells. Set aside.
Combine cornstarch and cold water in a small saucepan and stir until smooth.
Stir in sugar and raspberries.
Cook and stir over medium-low heat until thickened, about 5 minutes. Allow mixture to cool.
Spoon filling evenly into tart shells, filling each about 2/3 full.
Bake at 425 degrees for 10 minutes.
Reduce heat to 350 degrees 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 allow to cool completely.
Ingredients
Directions
Make Perfect Pie Pastry and cut 8 - 10 circles to fit into a muffin tin.
Press circles into muffin tin to form tart shells. Set aside.
Combine cornstarch and cold water in a small saucepan and stir until smooth.
Stir in sugar and raspberries.
Cook and stir over medium-low heat until thickened, about 5 minutes. Allow mixture to cool.
Spoon filling evenly into tart shells, filling each about 2/3 full.
Bake at 425 degrees for 10 minutes.
Reduce heat to 350 degrees 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 allow to cool completely.