RASPBERRY TARTLET RECIPE RECIPES
TANTALIZING RASPBERRY TARTS RECIPE - BAKING.FOOD.COM
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.
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
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.
Nutrition Facts : Calories 248.5, FatContent 9.5, SaturatedFatContent 5.7, CholesterolContent 43.6, SodiumContent 76.2, CarbohydrateContent 39.5, FiberContent 2.8, SugarContent 22, ProteinContent 2.5
TANTALIZING RASPBERRY TARTS RECIPE - BAKING.FOOD.COM
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.
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
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.
Nutrition Facts : Calories 248.5, FatContent 9.5, SaturatedFatContent 5.7, CholesterolContent 43.6, SodiumContent 76.2, CarbohydrateContent 39.5, FiberContent 2.8, SugarContent 22, ProteinContent 2.5
More about "raspberry tartlet recipe recipes"
QUICK AND EASY RASPBERRY TART RECIPE - COUNTRY LIVING
Nigel Slater, food writer and author of Ripe, uses fresh summer raspberries in his easy tart recipe.
From countryliving.com
Total Time 40 minutes
Category baby shower, bridal shower, dinner party, Father's Day, feed a crowd, Fourth of July, Mother's Day, picnic, romantic meals, Summer, Valentine's Day, baking, dessert
Cuisine American
Calories 302 calories per serving
From countryliving.com
Total Time 40 minutes
Category baby shower, bridal shower, dinner party, Father's Day, feed a crowd, Fourth of July, Mother's Day, picnic, romantic meals, Summer, Valentine's Day, baking, dessert
Cuisine American
Calories 302 calories per serving
- Preheat oven to 400 degrees F. Unfold puff pastry on a parchment-lined baking pan. With a knife, score a 3/4-inch border around pastry. Transfer to oven and bake until puffed and golden, about 15 minutes. Using parchment, transfer pastry to a wire rack to cool completely, about 15 minutes. In a medium bowl, using an electric mixer set on medium speed, beat cream and sugar together until stiff peaks form. Spread whipped cream on pastry in an even layer, up to scored border. Dot with berries.
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RASPBERRY PHYLLO TARTS RECIPE | MYRECIPES
These bites come together quickly, thanks to packaged mini phyllo shells. The filling doesn't need to be cooked.
From myrecipes.com
Calories 49 calories per serving
From myrecipes.com
Calories 49 calories per serving
- Combine honey and cream cheese in a small bowl; beat with a mixer at medium speed until smooth. Spoon 1 teaspoon cheese mixture into each shell. Top each shell with 3 raspberries. Sprinkle tops of tarts with remaining 1 tablespoon crumb mixture.
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RASPBERRY-BRIE TARTS RECIPE - BETTYCROCKER.COM
Shhh, no one has to know how easy these are to make--just fill ready-made phyllo shells with cheese and a dab of fruit spread, bake, and serve.
From bettycrocker.com
Reviews 5
Total Time 0 minutes
Calories 40 per serving
From bettycrocker.com
Reviews 5
Total Time 0 minutes
Calories 40 per serving
- Return to oven; bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm.
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BROWN BUTTER RASPBERRY TART RECIPE | EPICURIOUS
Brown butter gives depth of flavor to the berry filling.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- Remove tart pan sides. Place tart on platter. Cut into wedges and serve.
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RASPBERRY TARTLETS RECIPE - BBC FOOD
Oct 03, 2014 · Spoon the crème pâtissière into the tart cases and chill in the fridge. To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a...
From bbc.co.uk
From bbc.co.uk
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RASPBERRY TART RECIPE | ALLRECIPES
Jul 06, 2000 · 4 cups fresh raspberries 1 (8 ounce) jar raspberry jam Add all ingredients to shopping list Directions Instructions Checklist Step 1 In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour. Step 2 Preheat oven to 375 degrees F (190 degrees C). Step 3 Pat chilled mixture into a 9 inch tart pan. Step 4
From allrecipes.com
From allrecipes.com
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RASPBERRY TARTLETS - IT'S NOT COMPLICATED RECIPES
Mar 19, 2021 · 1 1/2 cups (200 gm) raspberries 1 1/2 tbsp icing/powdered sugar See Note 2 Cook Mode Prevent your screen from going dark Instructions Preheat your oven to 200 degrees C (400 F). Use a clean ruler to measure and cut 9 equal squares from the sheet of pastry. Mine measured 8cm (3 inches).
From itsnotcomplicatedrecipes.com
From itsnotcomplicatedrecipes.com
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MINI RASPBERRY TARTS RECIPE - GREAT BRITISH CHEFS
Aug 19, 2014 · print recipe shopping List Method 1 Preheat the oven to 180°C/gas mark 4 2 Rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the caster sugar 3 Add the egg and mix until everything comes together. Form into a ball, which should be soft and smooth - add a drop of water if it's too dry 4
From greatbritishchefs.com
From greatbritishchefs.com
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MINI RASPBERRY TARTS RECIPE - GREAT BRITISH CHEFS
4. Roll the dough out to approximately 4-5mm thick. Using a cutter larger than the mini muffin pan / tart pan cells, cut out 12 circles (I used a 68mm plain cutter) 5. Press each circle gently into the tin. Prick the base of each twice with a fork. 6. Bake in the oven for approx 12 minutes, until lightly browned.
From greatbritishchefs.com
From greatbritishchefs.com
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RASPBERRY TART RECIPE - BBC FOOD
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From bbc.co.uk
From bbc.co.uk
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CREAMY LEMON & RASPBERRY TARTLETS - TEATIME MAGAZINE
Dec 01, 2021 · Instructions. In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese at medium speed until smooth, approximately 1 minute. Add sugar, beating until smooth. Add lemon zest and juice, beating until combined. Transfer cream cheese mixture to a medium bowl.
From teatimemagazine.com
From teatimemagazine.com
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EASY RASPBERRY TART RECIPE - CHOWHOUND
Remove the hot baking sheet from the oven and transfer the tart and parchment onto it. Bake until the pastry is golden and the raspberry juices are bubbling, about 35 to 40 minutes. 7 Remove from the oven and let the tart cool on the baking sheet on a wire rack for about 10 minutes. Remove the tart and parchment from the baking sheet and return ...
From chowhound.com
From chowhound.com
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DESSERT RECIPE RASPBERRY TART - SHARE-RECIPES.NET
Raspberry Tart Recipe Recipes.net. 5 hours ago In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Pat chilled mixture into a 9-inch tart pan. Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool. Arrange raspberries in crust.
From share-recipes.net
From share-recipes.net
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EASY RASPBERRY TART RECIPE - CHOWHOUND
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From greatist.com
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NO-BAKE RASPBERRY-TOPPED CHOCOLATE TART IS THE NEXT ...
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From thekitchn.com
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RASPBERRY LEMON TARTS - EASY DESSERT RECIPE - EASY RECIPE ...
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From easyrecipedepot.com
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ALL GROWN UP RASPBERRY HOT TART RECIPE | KITCHEN INFINITY ...
Jan 10, 2022 · All Grown Up Raspberry Hot Tart Directions. Preheat the oven to 375 degrees F. Roll the pie crust to 15 by 15 inches, and cut into 4 equal squares. Create a small border around the end of the crust by running a damp finger around it. Staying inside the border spread 1 tablespoon of lemon curd on half of the square.
From kitcheninfinity.com
From kitcheninfinity.com
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