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Tiny Raspberry Tarts

Tiny Raspberry Tarts

by 7 people

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Makes: 10 servings

Yield: 18 tarts

Prep: 30 mins

Bake: 15 mins

  • 2 pints raspberries
  • 2/3 cup sugar, plus more for sprinkling
  • 1/2 vanilla bean, split and scraped
  • 1 teaspoon fresh lemon juice
  • 1 14 ounce package   pie dough
  • 1 egg, beaten
  • 2 tablespoons unsalted butter, chopped
  1. Preheat the oven to 425 degrees F. In a bowl, stir the raspberries, 2/3 cup sugar, the vanilla seeds and lemon juice. Let sit for 15 minutes. Strain (save the liquid for a cocktail mixer).
  2. Using a 3-inch cutter, cut 18 circles from the pie dough. Dollop 2 tsp. berry mixture on each. Brush the edges with beaten egg and fold in, pressing to seal.
  3. Using a spatula, transfer the tarts to a parchment-lined baking sheet; dollop with the butter. Brush the dough edges with more egg; sprinkle with sugar. Bake until bubbling, about 15 minutes.