Tantalizing Raspberry Tarts

Recipe by Halcyon Eve
READY IN: 1hr 10mins
SERVES: 8-10
YIELD: 8-10 tarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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