Remove the tarts from the oven and let them cool completely before serving. Place each ball into the prepared muffin pan and use a tart shaper dipped in flour to create a cavity in the center of the dough.įill each cavity with a spoonful of raspberry preserves.īake the tarts for 17-22 minutes or until the edges begin to brown. Use a tablespoon to scoop the dough and roll it into balls. Pulse until the mixture resembles small granules.Īdd water and pulse for about 20 seconds until a dough forms. In a food processor, combine the butter, sugar, and flour. Prepare your mini muffin pan by using a nonstick one or greasing a regular one with nonstick cooking spray. Preheat your oven to 300 degrees Fahrenheit. The measurements are in the recipe card below. Here’s what you need to make this recipe. Perfect for any season: Whether you’re making these tarts in the summertime when fresh raspberries are in season or during the winter months using frozen berries, they are always a delicious treat.Customizable: You can easily switch up the recipe by using different types of preserves, such as strawberry or apricot, or adding a layer of cream or chocolate on top of the raspberry filling.With just a few simple ingredients, you can have a delicious dessert ready to serve in no time. Easy to make: Raspberry tarts may look fancy, but they are actually quite easy to make.They are also a great way to use up any extra berries you have on hand. Versatile: Raspberry tarts can be made in various shapes and sizes, including individual mini tarts or a larger tart that can be sliced and served.Beautiful presentation: The vibrant red color of the raspberries gives these tarts a beautiful pop of color, making them a great option for special occasions or when you want to impress your guests.Sweet and tangy: Raspberry tarts have the perfect balance of sweetness and tanginess, making them a crowd-pleaser for those who love fruity desserts.The red color even makes them great for Christmas cookies. This easy raspberry tarts recipe is something you’ll want to make for Easter brunch, spring gatherings, Mother’s day, Valentine’s Day, Galentine’s Day, baby and bridal showers, and all the holidays. This raspberry tarts recipe makes mini muffin sized tarts. The buttery crunch of the tart combined with the smooth, fruity center of the preserves is a delicious combo that’s not overly sweet.
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