This Friday the Fiesta Friday online group is hosting a tribute to Selma of Selma’s Table, who passed away on July 4, 2015. With respect to her memory, I offer this recipe for Raspberry Tartlets for Fiesta Friday’s Fiesta Friday Tribute to Selma at FiestaFriday.net,
Raspberry Tartlets Recipe
This part of the recipe was found at baking food.com and adapted.
Raspberry filling Recipe
- 1⁄4 cup cold water
- 3 tablespoons cornstarch
- 3⁄4 cup sugar
- 1 (10 ounce) package frozen unsweetened raspberries, thawed or 1 cup fresh raspberries
- Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
- Spoon filling evenly into tart shells, filling each no more than 2/3 full.
- Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.
- Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.
Since I was transporting these tartlets to a dinner with the framily, I did not take them out of the tins, but refrigerated them in the little tins until the next day. I topped them with whipped cream and shaved dark chocolate. By not taking them out of the tins they were not crisp. Hot weather may have caused them to be a little soft, but delicious nonetheless.
For the tart dough, I cheated on this recipe with using a pre-made dough. I read many recipes before I started and one clever cook gave me the idea that seemed fool proof for getting the dough into the little tart pans.
Roll out the dough and flip the tart forms edge side down and press like a cookie cutter onto the dough. Then flip the tart form and gently press the dough from the center out making sure the dough goes to the top of the edges. Viola! Do the same for the rest.
The dough I used was thick enough to work with – The tart dough in the pan is measured as 1/8 of an inch thick once pressed into the form.
If you want to make your own dough please check out the link. It was warm out and I had no air conditioner, thus the decision was made to use a short cut since I was firing up the stove to 425°.
When ready to assemble, get out the whipped cream, either home made or store bought and pile it on top of the raspberry filling. Then take a peeler and some nice dark chocolate and garnish liberally. Cheerful little bit of sweet and tart is contrasted by that chocolate.
http://baking.food.com/recipe/tantalizing-raspberry-tarts-363473 Retrieved July 11, 2015
This was a small treat to go with melon. A little dessert for a hot summer day supper of brats, salad, roasted corn and toppings.
Have a peaceful weekend.