|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 3g||11%|
|Total Sugars 17g|
|Vitamin C 11mg||54%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious dessert is great for entertaining, because there is not cutting and serving involved, and guests can serve themselves from a buffet. We've also included a variation made with fresh peaches below. You could make both types for a party, they'd look wonderful served together.
For the Tart Pastry
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
2 tablespoons cream, or milk
1 large egg yolk
For the Raspberry Topping
4 cups fresh raspberries, divided
2/3 cup sugar
2 teaspoons lemon juice
Gather the ingredients.
Preheat the oven to 375 F.
To make the pastry in a food processor: Process the flour, sugar, and salt to blend. With the machine running, drop the butter through the feed tube and process with on/off turns until the mixture resembles fine crumbs. In a small bowl, beat the cream and egg yolk with a fork until blended. With the machine running, pour this mixture through the feed tube and process until the dough leaves the sides of the bowl clean.
To make by hand: In a medium-size bowl, mix the flour, sugar, and salt. Cut in the butter with 2 knives or a pastry blender until the mixture resembles fine crumbs, In s small bowl, beat the cream and egg yolk with a fork until blended. Stir this mixture into the crumb mixture until the dough forms a ball and leaves the side of the bowl clean.
Divide the dough into 12 equal pieces. Poll each piece into a ball. Press each ball evenly over the bottom and up the sides of lightly greased muffin pan cups or 3 x 1-inch tart pans. Place on a baking sheet and bake until the pastry looks dry and pale golden brown, 15 to 17 minutes. Set the tarts in the pan(s) on a wire rack to cool completely. Carefully remove the tart shells from the pans.
Meanwhile, make the topping. In a medium bowl, crush 2 cups of raspberries with the sugar. Let stand at room temperature for 30 minutes until the sugar dissolves and the mixture becomes very juicy.
Press the crushed raspberries through a strainer set over a small bowl to remove the seeds. Stir in the lemon juice. Spoon the filling into the tart shells. Top with the remaining 2 cups berries and serve. You can store the tarts up to 2 days, covered and refrigerated. Serve them chilled.
- To make a Spiced Peach variation of these individual tarts: Preheat the oven to 375 degrees Fahrenheit. In a shallow 2-quart baking dish, mix 5 cups peeled, thinly sliced peaches (about 2 pounds ripe peaches), 1/2 cup sugar, 1 tablespoon lemon juice, and 1 teaspoon ground cinnamon. Bake uncovered 8 to 10 minutes, stirring once or twice until the peaches release some of their juices. Cool to room temperature. Fill the tart shells with the mixture.