Raspberry Tarts

Happy National Raspberry Tart Day! Didn't know that it was a National fruit Holiday? No problem, any excuse to make this summer staple will work just fine. As I have said before, I have recently re-located to Nashville, and I could't find my mini tart rings anywhere when I went to make these, so I had to improvise. These days everyone has mason jars around the house, and now you can repurpose the lids to make a beautiful mini tart. You can use your favorite pie/tart dough, or a pre-made frozen crust (no shame). Whatever tart mold you decide to use, make sure you start with 1/4" to 1/2" more dough circumference than the size of the tart mold, this will allow you enough dough to press into the mold and create a side crust.

Mason Tart 2

Mason Tart

Mason Tart 3

After you have your circles cut for the tart rings, press the dough into the jar lid/ mold, making sure to get the dough into all of the corners. Follow this by crimping the edges of the dough. Put raw dough in freezer for 15-20 mins, until dough is firm. Preheat oven to 350° F, pull tart shells out of freezer and bake 15-20mins or until golden brown.

Raspberry Tart Filling:

10 oz. Fresh Raspberries

2 oz. granulated sugar

2 Tbsp. water

.4 oz. Tapioca Starch (about 1 Tablespoon)

Toss all ingredients together in a small saucepan and heat over medium-low heat until thickened, about 20mins. Make sure that you are stirring occasionally so that the mixture doesn't burn on the bottom. When mixture is at desired thickness, remove from heat and let come to room temperature. Remember that as the filling cools, it will thicken a little more. Spoon filling into cooked tart shells and top as desired! From my kitchen to yours, ENJOY!