Rustic Raspberry Tarts
Rustic Raspberry Tarts made with homemade short crust pastry, raspberries, orange juice, and fresh mint. Easy raspberry tart recipe!
pie crust, raspberry, tart
dough chilling time
Short Crust Pastry Dough
(320 g) All Purpose Flour
Cold Unsalted Butter
cut into small cubes
(79 ml) Ice Water
Frozen Fresh Raspberries
beaten with a fork
Short Crust Pastry
Sift flour into bowl, whisk in salt.
Add butter pieces and begin squeezing them into the flour, mixture with your hands or use a pastry cutter. Continue working the butter until it resembles cornmeal with small pieces of butter.
Pour in the ice water (add slowly and work in with hands, until moist dough is formed. should not be soggy).
Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball.
Place the pie crust dough ball in the fridge for 30 min to an hour to chill. (Can make the day before, set on counter an 30 min before making tarts to soften)
Place all ingredients into a bowl and gentle stir to coat raspberries.
Preheat oven to 375 F (190 C) and line a baking tray with parchment paper.
Divide pastry dough into 6 even portions.
Roll each portion into a 1/8 -1/4 inch thick circle.
Sprinkle a thin layer of almond flour onto center of circle, leaving a 1-1.5 inch border.
Place raspberries onto almond flour, enough to cover dough.
Fold bare pastry dough inward towards raspberries, crimping the edges as your work around the circle.
Transfer tarts to lined baking tray.
Brush pastry with a thin coating of egg wash.
Lightly sprinkle with coarse sugar.
Bake for 30-35 minutes until pastry dough is golden brown and a crust has formed on the bottom.