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Category: Tarts
Prep Time: Cook Time: Total Time:
Makes 30 tarts.
2 1/2 c. fresh raspberries
1 1/2 c. butter
6 eggs
2 c. granulated sugar
1 c. all-purpose flour
1 T. grated lemon rind
1/4 tsp. salt
30 2 1/2-inch tart shells, unbaked
Preheat oven to 400F.
Divide berries among pastry shells, about 5 berries per shell.
Cook butter in small saucepan about 10 minutes, or until golden brown.
Whisk eggs and sugar together until blended.
Add flour, lemon rind and salt mixing until smooth. Gradually whisk in browned butter. Mix well.
Spoon filling over berries, filling about 3/4 full.
Bake at 400F for 15 to 20 minutes, or until filling is puffed and pastry is golden.
Cool 15 minutes in pan on wire rack, then remove and cool completely.
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TARTS - FRUIT - RASPBERRY BUTTER
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Category: Tarts
Prep Time: Cook Time: Total Time:
Makes 30 tarts.
2 1/2 c. fresh raspberries
1 1/2 c. butter
6 eggs
2 c. granulated sugar
1 c. all-purpose flour
1 T. grated lemon rind
1/4 tsp. salt
30 2 1/2-inch tart shells, unbaked
Preheat oven to 400F.
Divide berries among pastry shells, about 5 berries per shell.
Cook butter in small saucepan about 10 minutes, or until golden brown.
Whisk eggs and sugar together until blended.
Add flour, lemon rind and salt mixing until smooth. Gradually whisk in browned butter. Mix well.
Spoon filling over berries, filling about 3/4 full.
Bake at 400F for 15 to 20 minutes, or until filling is puffed and pastry is golden.
Cool 15 minutes in pan on wire rack, then remove and cool completely.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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