Individual Raspberry Tartlets
Individual buttery tart shells, filled with a vibrant raspberry puree and fresh berries, offer an optional spiced peach variation.
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Instructions
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Preheat the oven to 375 F.
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Prepare the pastry dough by processing or mixing flour, sugar, and salt, then incorporating butter until crumbly, and finally adding cream and egg yolk until a clean dough forms.
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Divide the dough into 12 pieces, roll into balls, and press each evenly into greased muffin or tart pans.
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Bake for 15 to 17 minutes until the pastry is pale golden brown, then cool completely on a wire rack and carefully remove the shells.
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Crush 2 cups of raspberries with sugar in a medium bowl and let stand at room temperature for 30 minutes.
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Press the crushed raspberries through a strainer to remove seeds, then stir in lemon juice.
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Spoon the raspberry filling into the cooled tart shells.
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Top with the remaining 2 cups of fresh berries and serve.