Last week Frank had a hankering to make wee raspberry tarts. He described to me the type of crust he wanted as "somewhere in between pie and a cookie." A short time later BBCA showed a cooking competition making "sweet paste." Perfect.
Take your raspberries
And smash them with some sugar.
Make your sweet pastry dough. (Flour, butter, sugar, egg.) I don't remember which recipe he used.
A pint glass is perfect for cutting out the circles.
Bake till golden brown.
Fill and enjoy.
Oh! I'd eat that with a side of tea!
ReplyDeleteThose look incredible.
ReplyDeleteWow! I think I'd gobble up all 22.
ReplyDeleteAnd to think I skipped dinner altogether last night! *sigh*
ReplyDeleteholy cats! I have a gluten free oat flour tartlet in a muffin pan crust recipe and.... WELL JUST MAYBE I should get my raspberries outta the fridge and see what happens :)
ReplyDeleteYum! Those look fabulous! I've never made tarts. Might just have to give them a try!
ReplyDeleteNice! Maybe a little squirt of whipped cream on top?
ReplyDelete