A Rose In Memory of Selma – Fiesta Friday – Raspberry Tartlets Recipe

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.

Arose for Selma

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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25 Responses to A Rose In Memory of Selma – Fiesta Friday – Raspberry Tartlets Recipe

  1. A lovely post, and delicious sounding tarts.

  2. These tarts are just beautiful and they look like you use your heart when you prepare your food. What a wonderful tribute to the much loved Selma.

  3. Loretta says:

    Aww the rose is beautiful and so is the tribute. Selma would have loved those raspberry tartlets. Thanks for sharing your tribute with us.

    • kunstkitchen says:

      Selma’s passing has moved me. The rose seemed to fit well. Thanks for stopping by my kitchen. The triangles were hearts. Hard to see in the photo:-)

  4. Sue says:

    Just beautiful. I love the shape of your little tart molds! Thank you for joining us in Selma’s tribute.

  5. Angie says:

    Such a sweet tribute to Selma. She would have loved that pretty rose. And the tartlets, of course. They sound so yum! I love how you have different shaped tartlets. I especially like the triangular ones. 😃

  6. Beautiful post and the tartlets look amazing!

  7. Thank you so much for your tribute post, the rose for Selma is beautiful xx

  8. What a lovely tribute to a lovely lady and a great friend for all of us ❤️

  9. Arl's World says:

    Very beautiful rose in memory of Selma. Your Raspberry Tartlets look so delicious! 🙂

  10. Love raspberries and perfect with melon. That’s my kind of dinner, something grilled (brats) corn, salad and this lovely and simple dessert. Never hurts to cut corners when the results are the same!

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