Friday, February 9, 2007
Raspberry Tart Recipe
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Here is the recipe for the raspberry tarts. Some of my readers have
asked me for this recipe. I hope it turns out for you. I adapted it
because we are vegan. Crust: 1 c. flour 1 T sugar 1/4 tsp salt 6 T oil 1 T egg replacer 1 T water 1 T lemon juice Fruit: 1 package frozen raspberries (300g) 3 T cornstarch 1/4 c water 3/4 c. sugar Preheat oven to 425' Measure out the dry ingr. and mix in a bowl. Add wet ingredients and form into a ball. With your fingers pull small pieces of pastry from the ball and press them evenly against the bottom and sides of each tart tin - about 1/8th inch thick. Refridgerate while you make filling. Mix cornstarch and water in a small saucepan. Stir in sugar. Add thawed raspberries. Cook over medium law heat until thick. About 10 - 15 minutes. Let mix cool. Spoon raspberry filling evenly into each tart shell no more than 2/3s full. Bake for 10 mins. then turn down the oven to 350' and bake 15 more mins. or until golden. Let cool 15 mins then gently remove from the tin. Enjoy! By the way my mom typed this recipe for me. Thanks |
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