Raspberry Tartlets

August 14, 2017

These mini Raspberry Tartlets are a special seasonal treat.

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Raspberry Tartlets

Yield: 6

Ingredients

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)

Instructions

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.

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Tartlets Shells

Ingredients

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

Instructions

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.