Raspberry Tartlets - Simple recipe

Often I feature the wonderful photography of Robin Stubbert and today my recipe is inspired by one of Robin's photos of some delicious looking jam tarts, I'm guessing at "raspberries". Robin's photographic skills make her culinary Images look so real you just want to reach out, pick up a tart, and devour it, as technology is not quite up to this yet, I've come up with a recipe adapted from one I found for cranberry tarts.  You can virtually replace the fruits with whatever your favourite berry may be, mine is raspberries.

Image by Robin Stubbert Photographer 

Raspberry tartlets

Tart Shells:

1 packet of shop bought short crust pastry for convenience (frozen , not pre-rolled)

Method:

·         Roll out your pastry to about 1/2cm thick and cut circles to fit  your 8 tart tins.

·         Rub a little margarine around the pans to prevent sticking and line each pan with your pastry circles.

 

I love these little traditional French mini round tart pans from Williams Sonomer – US$25.00 for a set of 6

Raspberry filling:

·         2 ½ cups of fresh raspberries

·         1/3^rd cup water

·         2 tablespoons dry red wine or orange juice (wine will enrich the colour)

·         ½ cup sugar, (1 cup if using cranberries or less sweet fruit)

·         2 tablespoons all-purpose flour

·         1 tablespoon butter (chop into little pieces)

·         Whipped cream/Greek yoghurt for serving (optional)

Method:

·        For Filling:
 in  a medium size saucepan, combine raspberries (or berry of your choice), the 1/3^rd cup water and the wine or orange juice.  Heat to boiling and cook (stirring frequently) for 2-3 minutes until berries are soft but still retain their shape.

·      In a small bowl mix sugar and flour together and add to hot cranberry mixture. Continue to cook (stirring continuously) until thick and bubbly.

·         Stir in the one tablespoon of butter until melted

·         Fill each pastry lined tart with the filling (not right to the top or it will spill over)

·         Bake at 375 Fahrenheit (190 Celsius) until filling is bubbly and pastry is golden.  Approximately 40 mins.

·         Allow to cool before removing from the pans

·        The tarts can be pre made and kept for up to 2 days in the fridge or can be frozen and placed in sealed bags and kept up to 3 months. To serve thaw covered at room temperature.

Makes 8 servings

Serving suggestion, place one tart on a plate and add a scoop of

Vanilla ice cream on the side and a sprig of mint. Or simply serve with whipped cream or thick Greek yoghurt.

Oh...and if you love raspberries as much as me, you might want to check out this recipe for Raspberry Tiramisu over at Sophistimum it looks absolutely divine!

Happy Weekend,

Lee oxo

&

Poppy