These mini Raspberry Tartlets are a special seasonal treat.
- ½ cup water
- ½ cup orange juice
- ¼ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 3 cups fresh raspberries, divided
- 6 (3.25-inch) shortbread tartlet shells, such as Clearbrook Farms, or 1 recipe Tartlet Shells (recipe follows)
- In a medium saucepan, combine water, orange juice, sugar, lemon juice, cornstarch, and salt, whisking well over medium-high heat. Bring to a boil, whisking constantly. Add 1 cup raspberries and cook over medium heat until raspberries have fallen apart and mixture has slightly thickened, 5 to 7 minutes, stirring frequently.
- Strain mixture through a fine mesh sieve into a heatproof bowl, and let cool to room temperature.
- Place raspberries in an upright position into tartlet shells. Pour cooled raspberry glaze over raspberries, filling tartlet shells. Place in refrigerator, and let chill until mixture sets, approximately 1 hour.
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons confectioners’ sugar
- ¼ teaspoon salt
- 10 tablespoons very cold unsalted butter, cut into cubes
- 1 tablespoon very cold water
- 1 tablespoon unsalted butter, softened
- Spray 6 (3½-inch) tartlet pans* lightly with baking spray. Place tartlet pans on a rimmed baking sheet.
- In the work bowl of a food processor, combine flour, granulated sugar, confectioners’ sugar, and salt, plusing to blend. Add cold butter, pulsing until it resembles peas. Add very cold water, pulsing until a dough forms.
- Turn out dough onto a lightly floured surface, and shape into a disc. Wrap dough securely in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°.
- Unwrap and place dough on a lightly floured surface. Using a rolling pin, roll dough to a ¼-inch thickness. Using a 4½-inch round cutter, cut 6 rounds from dough, rerolling scraps once. Being careful not to stretch dough, center a dough round atop each prepared tartlet pan. Lightly press dough rounds into bottoms of tartlet pans, and stand dough up against sides of pans. Using a rolling pin, roll over tops of tartlet pans to trim excess dough. Using large end of a chop-stick, press dough into indentations in sides of tartlet pans. Place tartlet pans in freezer for 15 minutes.
- Coat a 9×6-inch piece of foil with softened butter. Cut foil into 6 (3-inch) squares. Place a foil square, butter side down, in center of each prepared tartlet pan, and place ceramic pie weights or dried beans atop each foil square.
- Bake for 10 minutes.
- Carefully remove pie weights and foil. Using a fork, prick bottoms of tartlet shells.
- Bake until light golden brown, approximately 15 minutes. Let cool completely before carefully removing tartlet shells from pans.
- Use immediately, or store at room temperature in an airtight container for up to a day.
* We used Gobel 3.5-inch nonstick tartlet pans, available from Sur la Table, 800-243-0852, surlatable.com.
From TeaTime, July/August 2017
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