Raspberry Sugar Cream Tarts Recipe

4.5 3 4
Raspberry Sugar Cream Tarts Recipe
Raspberry Sugar Cream Tarts Recipe photo by Taste of Home
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Raspberry Sugar Cream Tarts Recipe

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4.5 3 4
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 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
  • FILLING:
  • 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

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour.
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.
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.
Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers. Yield: 3 dozen.
Originally published as Raspberry Sugar Cream Tarts in Taste of Home December/January 2013, p69

  • 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
  • FILLING:
  • 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.
Originally published as Raspberry Sugar Cream Tarts in Taste of Home December/January 2013, p69

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MY REVIEW
grandbaker User ID: 7133462 264566
Reviewed Apr. 11, 2017

"I made these and they were delicious...I also gently pricked the crust before baking...a big hit at a recent party!

Sweetsuzanne"

MY REVIEW
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."

MY REVIEW
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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