Serves a Crowd

Raspberry Tarts from Strawberry Hill

March 10, 2011
0 Ratings
  • Makes 12 tartlets
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

What You'll Need
  • 1 cup flour
  • 1/3 cup sugar
  • 2 tablespoons sugar
  • 1/4 cup butter
  • 1/2 cup fresh, washed raspberries
  • 1 1/2 tablespoons 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.

See what other Food52ers are saying.

  • boulangere
  • mrslarkin
  • wssmom
  • fineartdaily
  • Jeandsanders

12 Reviews

boulangere July 3, 2011
If you cook and bake even half as well as you paint, your talents would still be extraordinary. Lovely story.
fineartdaily July 3, 2011
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!
mrslarkin July 2, 2011
perfect happy yumminess!
Jeandsanders July 2, 2011
With a healthy dollop of guiltless epicurean pleasure!
wssmom July 1, 2011
How lovely!
fineartdaily July 1, 2011
Thanks! And very tasty, too!
ktdixon76 March 11, 2011
Feel the warm berries
fineartdaily March 11, 2011
cheezdoodles4dinner March 10, 2011
My mouth waters as I read this! The best part is, it is so simple and pure. Yet so decadently delicious!
fineartdaily March 11, 2011
felfoodie March 10, 2011
This looks so delicious!!! and perfect with homemade whipped cream!
fineartdaily March 11, 2011
Thanks! Home made is the only way to go!