RASPBERRY TARTS FILLING RECIPES

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RASPBERRY TART RECIPE | ALLRECIPES



Raspberry Tart Recipe | Allrecipes image

Fresh summer raspberries in raspberry jam on a buttery crust.

Provided by HELLIPORT

Categories     Desserts    Pies    Tarts    Fruit Tart Recipes

Total Time 2 hours 10 minutes

Prep Time 1 hours 10 minutes

Yield 1 - 9 inch tart

Number Of Ingredients 5

1 cup all-purpose flour
½ cup butter
2 tablespoons confectioners' sugar
4 cups fresh raspberries
1 (8 ounce) jar raspberry jam

Steps:

  • 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. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.

Nutrition Facts : Calories 265.9 calories, CarbohydrateContent 39.1 g, CholesterolContent 30.5 mg, FatContent 12 g, FiberContent 4.6 g, ProteinContent 2.3 g, SaturatedFatContent 7.3 g, SodiumContent 82.1 mg, SugarContent 21.6 g

TANTALIZING RASPBERRY TARTS RECIPE - BAKING.FOOD.COM



Tantalizing Raspberry Tarts Recipe - Baking.Food.com image

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

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1 egg yolk
1 tablespoon water
1 tablespoon lemon juice
1 (10 ounce) package frozen unsweetened raspberries, thawed or 1 cup fresh raspberry
3 tablespoons cornstarch
1/4 cup cold water
3/4 cup sugar

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

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