Raspberries are summer classics. The brightly colored berries are just pretty — they’re crowd-pleasing! When used to make tarts and pies, raspberries become something else entirely. Mini tartlets are the best rendition of these berry-licious bakes.
The most laborious part about this recipe is making the pastry or pie crusts, but if you’ve worked with simple doughs, you know it’s not particularly hard either. Flour, sugar, salt, butter, milk and an egg yolk become the loveliest golden pie crust. The filling for these tartlets is fresh raspberries, sugar and just a dash of lemon juice to balance things out.
Make a dough and press it with your fingers into tartlet tins, as large or small as you want. Blind bake the crusts for the crumbliest pies you’ve tried! We’re also making a no-bake raspberry puree, which ends up glossy and colorful. Topped with fresh raspberries, this is a fantastic filling for our tarts.
These tarts are wonderful two-biters for get-togethers, especially if entertaining your guests out in the backyard or garden. It comes without saying, these are a summery treat that goes great with warm weather when more decadent desserts like chocolate cake are not particularly appealing. Make these tartlets and don’t stop at raspberries; the same recipe works for blackberry, cherry and strawberry tarts!
For the pastry:
For the filling:
Preheat the oven to 350°F. Spray six tartlet tins with oil and set them aside.
To make the tart pastry, combine the flour, sugar, salt and butter in a food processor to form crumbs. Incorporate the milk and the egg yolk to create a dense dough.
Divide the dough into six equal pieces and roll them into balls. Use your fingers to press the dough balls into the tartlet tins, leaving a lifted edge.
Bake the pastries for 10 minutes until hardened and golden.
To make the raspberry filling, set aside one cup of raspberries for garnish, and pulse the rest in the food processor with the sugar and lemon juice to make a puree.
Toss the whole strawberries in the puree to give them a glossy look and spoon the puree in the tartlet pastry.
Arrange the whole raspberries on top of each tartlet and refrigerate for at least half an hour before serving.