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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 hr 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.

    Browse Our Top Tarts Recipes

    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 July 21, 2011

      25

      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.

      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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