Raspberry Sugar Cream Tarts |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 36 |
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My tarts bring back memories of growing up baking with my mom. Theyâre perfect for holidays at home, as well as for gifts. Ingredients:
3/4 cup unsalted butter, softened |
1/2 cup sugar |
2 egg yolks |
3/4 teaspoon almond or vanilla extract |
1/8 teaspoon salt |
1-3/4 cups king arthur unbleached all-purpose flour |
filling: |
3 tablespoons seedless raspberry spreadable fruit |
3/4 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
dash salt |
3/4 cup heavy whipping cream |
1/3 cup half-and-half cream |
1/2 teaspoon almond or vanilla extract |
fresh raspberries, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour.
2. Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks.
3. Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes longer or until filling just begins to bubble.
4. Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers. Yield: 3 dozen.
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