Tantalizing Raspberry Tarts
photo by ajab1322
- Ready In:
- 1hr 10mins
- 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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I hope someone will reply... I bought the recipe book on amazon and today tried this recipe... And even though it tasted quite well, something went wrong. Firstly, the filling was way too much for the pie crust. I ate half of the filling with a spoon not to waste it. Secondly, my pie crusts were so thin. Like half of the ones in the photo here (or the photo in the book). Thirdly, the pie crusts were soft even after cooked till get golden color. I mean, it was not raw but soft as they were kinda easily broken apart. But still all 12 tarts were eaten by my family because they did not taste bad... Why it happened so? I followed all rules written in the book.
I have read all of the books in the Anne series and was happy to find this cookbook. However, today I tried to make these tarts, wasting a perfectly good container of expensive organic raspberries. Even cooking the filling for less than the time indicated, what I ended up with after they cooled was a very sticky ball of rubber. Warning: If you make these tarts, only cook the filling about 3-5 minutes, not the 10-15 they specify. And for heaven's sake, there is no need to "pull small pieces of the ball and press them evenly against the bottom and sides of each tart (muffin) tin." Next time I would just roll out the dough and use a cookie cutter and make small rounds. Also, the amount of flour in the pastry dough is way off--I needed much more to make it stick together in a ball that you pinch in the aforesaid fashion. (And what the heck is the part where you run a cup of water, remove 6 T., put your butter in it and then drain the water???) (This step appears to have been omitted; I have the actual cookbook). I hope that the next recipe I try not only comes out better, but doesn't have the strange directions.