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Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

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