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Raspberry Sugar Cream Tarts Recipe

Raspberry Sugar Cream Tarts Recipe

My tarts bring back memories of growing up baking with my mom. They’re perfect for holidays at home, as well as for gifts. —Cathy Banks, Encinitas, California
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling YIELD:36 servings


  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 egg yolks
  • 3/4 teaspoon almond or vanilla extract
  • 1/8 teaspoon salt
  • 1-3/4 cups all-purpose flour
  • 3 tablespoons seedless raspberry spreadable fruit
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • Dash salt
  • 3/4 cup heavy whipping cream
  • 1/3 cup half-and-half cream
  • 1/2 teaspoon almond or vanilla extract
  • Fresh raspberries, optional


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour.
  • 2. Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks.
  • 3. Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes or until filling just begins to bubble.
  • 4. Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers. Yield: 3 dozen.

Reviews for Raspberry Sugar Cream Tarts

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ebramkamp User ID: 702841 255327
Reviewed Oct. 12, 2016

"These were so pretty and delicious. I grew up with fresh raspberries in the summer months so this took me back. The only change I made was to gently prick the tarts prior to baking and they didn't bubble up this way."

Idohair2 User ID: 7009613 189511
Reviewed Dec. 9, 2012

"I agree with other reviewer. I pressed the crust in with a floured pill bottle like I do with the tassies. But, unlike the tassies, these rose after baking. There was no room for filling."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.