Raspberry Tarts from Strawberry Hill

By • March 10, 2011 • 15 Comments



Author Notes: When I was little we would go for walks along a private drive that is now covered with many houses. I doubt if our bushes are still there. There was a red raspberry bush and a black raspberry bush. We learned to pick the sun-warmed berries without getting scratched by the rasping thorns or fearing the many bees. It was always hot, and the sweet berries were warm in our mouths and their juices dripped down our little chins. There is not a better taste than eating something you have picked yourself. That is why I like this recipe. It is basic and pure. My mother would argue about the inclusion of corn starch as being a little fancy. Eaten at room temperature these bring me back to Strawberry Hill, and the long warm summer walks we took. And as the winter is winding down we can finally look forward to languid summer days, and all the raspberries we desire.fineartdaily

Makes 12 tartlets

  • 1 cup flour
  • 1/3 cup sugar
  • 2 tablespoons sugar
  • 1/4 cup butter
  • 1/2 cup fresh, washed raspberries
  • 1 1/2 tablespoon cornstarch
  • 1/3 cup water
  • 4 cups fresh, washed fat raspberries
  • 1 cup heavy whipping cream
  • 1 teaspoon good vanilla extract
  • 1 teaspoon grated lemon peel
  1. Preheat the oven to 350°F. Combine the flour, 2 tablespoons of the sugar and the butter. Beat it in a food processor or by hand until crumbly. Press the dough into tart pans, forming that perfect crust that you master along about the tenth pan. Bake at until golden, about 15 – 18 minutes. Cool.
  2. Raspberry sauce: 1/3 cup water, 1/3 cup sugar, ½ cup raspberries (mashed). Bring to a boil over medium heat. Mix the cornstarch with 2 tablespoons water, and add to the pan. Blend together and cool.
  3. Don’t do this too far ahead of time, or your perfect little tart crusts may get soggy. Pour the raspberry sauce into the tart shells. This will be the glue for your berries.
  4. Arrange the raspberries in pleasing mounds in the tartlets.
  5. Whip the cream until peaks form. Add vanilla, 1 tablespoon of sugar and the lemon peel.
  6. Pile whipped cream on top of your artful berry mounds and distribute spoons. Ah, summer.

Comments (15) Questions (0)

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Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

If you cook and bake even half as well as you paint, your talents would still be extraordinary. Lovely story.

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about 3 years ago fineartdaily

How very kind of you! I am an uneven baker and a risky cook - but the children made it through childhood relatively unscathed... I can't persuade anyone that tomatoes and watermelon would make a delightful Fourth of July salad but they seem to think that our Potato Salad á la Cornwall is the traditional route, and one that should be followed without deviation!
Watch out for those hot sparklers!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

The tarts sound amazing and your artwork is beautiful.

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about 3 years ago Jeandsanders

Thanks so much for your kind comment! Happy Fourth of July!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I hope you enjoy the holiday also!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

perfect happy yumminess!

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about 3 years ago Jeandsanders

With a healthy dollop of guiltless epicurean pleasure!

Me

about 3 years ago wssmom

How lovely!

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about 3 years ago fineartdaily

Thanks! And very tasty, too!

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over 3 years ago ktdixon76

Feel the warm berries

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over 3 years ago fineartdaily

Bliss!

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over 3 years ago cheezdoodles4dinner

My mouth waters as I read this! The best part is, it is so simple and pure. Yet so decadently delicious!

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over 3 years ago fineartdaily

Unsullied!

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over 3 years ago felfoodie

This looks so delicious!!! and perfect with homemade whipped cream!

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over 3 years ago fineartdaily

Thanks! Home made is the only way to go!