Sunday, May 31, 2015

Mini Rustic Raspberry Tarts

The berries this spring have been amazing. The raspberries especially! They taste just like I picked them off the tree. I have eaten a ton of them.
I decided to do a little baking with them, and what better than a pretty little tart!

These rustic raspberry tarts are super simple. They look kind of fancy so they would be great for a dinner party. AND they taste amazing!

What you need,

2 cups fresh raspberries
2 tbsp. sugar
2 tsp. cornstarch

1 batch pie dough, I bought mine but if you are fancy you can make your own. You will need enough for a top and bottom crust

1 egg, lightly beaten
2 tbsp. sanding sugar

Heat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl carefully toss the raspberries with the sugar and cornstarch.

Carefully roll out the pie dough. Cut two 8 inch circles, one from each piece of pie dough and place them on the parchment paper.

I also cut 8 smaller flower shapes from the remaining pie dough. Place those on the baking sheet as well.

Pile about ¼ cup of the raspberries onto the center of each 8 inch round circle, leaving about 1 inch around the edges. Carefully fold up the edges of the pie dough all the way around. Remember this is a rustic tart so it doesn’t need to look perfect. Just make sure the berries won’t spill out

Then place 1 tbsp. of the berries onto 4 of the small pie dough shapes.
Then top each one with a second pie dough shape. Press the edges with a fork to seal them well.

Brush all the exposed dough with the beaten egg. This will help the dough get nice and brown and crisp. Sprinkle on the sanding sugar liberally. This will make the tart look pretty and well it is sugar, it will taste amazing!

Bake for 30-35 minutes until the dough is nice and golden.

Cool on a wire rack until cool.

Serve with a sprinkling of powdered sugar or a big old scoop of vanilla ice cream, either would be lovely.

These tarts were fantastic. There are only 2 of us so that is why I only made 2 of the bigger tarts. You could carefully roll the extra dough to get 2 more larger rounds instead of making the little filled tarts. I just didn’t want to waste the dough. I really loved the little tarts you can just grab them and go! Delish!

This type of tart would work well with strawberries or blackberries, even blueberries.  I can’t wait until nectarines and plums are in season, I think they would be really great too.



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