Tuesday, 22 December 2009

Raspberry tarts

Update traditional festive fruit-mince tarts by filling them with a tempting combination of fresh raspberries and jam.

Preparation Time 30 minutes

Cooking Time 30 minutes

Makes 22


  • 300g (2 cups) plain flour
  • 45g (1/4 cup) icing sugar mixture
  • 150g chilled butter, chopped
  • 1 egg yolk
  • 2 tbs water
  • 90g (1/4 cup) raspberry jam
  • 1 x 120g punnet raspberries
  • 1 tbs white sugar


  1. Preheat oven to 180°C. Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together. Turn the dough onto a lightly floured surface and knead until smooth.
  2. Heat the jam in a saucepan over medium heat for 5 minutes or until melted. Place the raspberries in a bowl and use a fork to coarsely mash. Add to the jam and stir to combine.
  3. Roll out pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a 6.5cm-diameter round pastry cutter to cut 22 discs from the pastry. Line twenty-two 30ml (1 1/2-tbs) capacity patty pans with pastry discs. Use a fork to prick the bases.
  4. Roll out remaining pastry until 3mm thick. Use a 5cm-diameter star-shaped cutter to cut 22 stars. Spoon jam mixture among pastry cases. Top with stars and sprinkle with white sugar. Bake for 20-25 minutes or until golden. Set aside for 15 minutes to cool.

Notes & tips

  • Make this recipe up to 4 days ahead. Store in an airtight container.


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