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

    Average Rating:

     5 Total Reviews

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    • on September 16, 2011

      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!

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    • 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.

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    • on July 21, 2011

      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.

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    • on October 11, 2009

      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!!

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    • on July 11, 2009

      A fabulous recipe with a lovely rich pastry. A great way to use up fresh in season raspberries, too.

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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%
    Detailed Nutrition Values About Nutrition Info
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