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    You are in: Home / Baking / Tantalizing Raspberry Tarts Recipe
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    Tantalizing Raspberry Tarts

    Tantalizing Raspberry Tarts. Photo by Mumma=^..^=

    1/1 Photo of Tantalizing Raspberry Tarts

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    Halcyon Eve's Note:

    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.

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    Ingredients:

    Serves: 8-10

    Yield:

    tarts

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F.
    2. 2
      Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas.
    3. 3
      Combine egg yolk, water, and lemon juice with a fork.
    4. 4
      Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Spoon filling evenly into tart shells, filling each no more than 2/3 full.
    8. 8
      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.
    9. 9
      Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.

    Ratings & Reviews:

    • on September 16, 2011

      55

      Reading the reviews caused me to adjust the corn starch to half. I used fresh raspberries, and needed the full 10 minutes for them to thicken to the right consistency. Like Debbb I used this recipe to enter the local fall fair this weekend, and woot, I took first place with it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2011

      This is great! My great-aunt used to make tarts like these when she lived on the farm. I cut back the sugar to 1/2 cup and they were still sweeter than we like but good none-the-less. The extra filling was spread on toast and was great as jam.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2009

      45

      Really good! I loved the rich, buttery cookie crust. I also loved how easy the recipe was. I used the frozen berries. I found the filling to be a little too solid with a slight chalky taste of the cornstarch. I did use the recipe to enter in the county fair last week & earned first place!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Tantalizing Raspberry Tarts

    Serving Size: 1 (78 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 248.4
     
    Calories from Fat 85
    34%
    Total Fat 9.5 g
    14%
    Saturated Fat 5.6 g
    28%
    Cholesterol 43.6 mg
    14%
    Sodium 76.2 mg
    3%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 2.7 g
    11%
    Sugars 21.9 g
    87%
    Protein 2.4 g
    4%

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