Thursday, December 15, 2011
Day 9: Raspberry Tarts
You can sub all kinds of things for the centers of these but these raspberry tarts are perfect not just for Christmas but would also make a cute Valentine's Day dessert for your sweetie. In the future, I'm going to take the shortbread recipe and use that for the cups because I have a sneaking suspicion that they would taste like one of my favorite cookies, the Knott's Berry Farms Raspberry Shortbreads. Oh man, maybe I shouldn't make those.
2 cups all-purpose flour
1 cup salted butter
1/4 cup sugar
1/4 cup skim milk
1 teaspoon vanilla
1 cup Polaner's Raspberry fruit spread, seedlessPowdered sugar for dusting
Preheat oven to 350.
Combine all ingredients EXCEPT fruit spread and powdered sugar in a mixer or food processor until dough forms.
On a floured surface, turn dough out and form a log. Divide log in half to make 15 balls. I used my steel food scraper to divide the half into fours and those fours into fours for 16 dough blobs. Because the butt of the loaf is usually smaller, the two ends from the butt end will be smaller so make them into one ball, and voila, 15 pretty even balls!)
Place balls into mini muffin pan and press your thumb in the middle to create a well until the dough reaches the top of the cup. (I used the bottom of my pizza cutter handle that was the perfect size for this. Search your gadget drawer for something to save your fingers from dough covered temptation!)
Spoon 1 tablespoon of raspberry fruit spread into tart making sure you don't over fill. (I found the large end of a melon baller worked perfectly for these. Who knew my baller would get such a workout with baking this year?)
Bake for 25-30 minutes or until golden brown. Cool in the pan for 20-30 minutes before removing from the pan to a cooling rack.
If desired, lightly sprinkle with powdered sugar before serving. (Will add a few additional calories)
Makes 30 tarts.
Adapted from: http://www.evilshenanigans.com
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Labels: Twelve Days of Treats Recipe