Tantalizing Raspberry Tarts

"The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one's best chum would have forever and ever branded as "awful mean" the girl who did it. And yet, when the tarts were divided among then girls, you just got enough to tantalize you." Anne of Green Gables, XV.

- Large mixing bowl - Measuring cups - Measuring spoons - Pastry blender or 2 knives - 2 small bowls - Fork - Tart tin (12 3-inch [8-cm] tarts) or muffin tin - Small saucepan - Wooden spoon - Large spoon - Oven mitts - Cooling rack - 1 cup all-purpose flour (250 mL) - 1 tbsp sugar (15 mL) - 1/4 tbsp salt (1 mL) - 6 tbsp cold butter (90 mL) - 1 egg yolk - 1 tbsp water 15 (mL) - 1 tbsp lemon juice (15 mL) - 1 package frozen unsweetened raspberries, thawed (300 g) - 3 tbsp cornstarch (45 mL) - 1/4 cup water (50 mL) - 3/4 cup sugar (200 mL)

*Note* Results may vary

1) Preheat the oven to 425 Fahrenheit (220 Celsius).

2) Measure out the flour, sugar and salt and mix in the large mixing bowl.

3) Fill a liquid measuring cup with 1 cup (250 mL) cold water. Remove 6 tablespoons (90 mL) of the water. Push the pieces of butter down into the water until the water level reaches 1 cup (250 mL). Pour out the water. Then cut the cold butter ito the flour mixture until it looks like tiny peas.

4) Separate the egg into the small bowls. To the egg yolk, add the tablespoon of water and the lemon juice. Mix with the fork.

5) Sprinkle the egg yolk mixture over the flour mixture. Stir with the fork until the pastry holds together in a ball.

6) With your fingers pull small pieces of pastry from the ball and press them evenly against the bottom and sides of each tart tin. The pastry should be about 1/8 inch (3 mm) thick.

7) Refrigerate the tart shells while you make the filling.

8) Put the the cornstarch and the water into the small saucepan. Mix with the wooden spoon until smooth. Stir in 3/4 cup (200 mL) sugar.

9) Add the thawed raspberries to the small saucepan. Cook over medium--low heat until thick--about 10-15 minutes. Let the mixture cool.

10) Spoon the raspberry filling evenly into each tart shell--they should be no more than 2/3 full.

11) Bake the tarts at 425 Fahrenheit (220 Celsius) for 10 minutes. Then, turn down the oven to 350 Fahrenheit (180 Celsius) and bake them 15 minutes--or until they are golden brown.

12) Using oven mitts, remove the tarts from the oven and set them on a cooling rack. Let them cool for 15 minutes, then gently remove them from the tin.

"Try using 1 cup (250 mL) fresh raspberries, when they're in season. Delicious!"

Reference: Macdonald, K. (1988). The anne of green gables cookbook. Toronto, ON: Seal Books.
McCabe, K. & Heilbron, A. (1999). The lucy maud montgomery album. Markham, ON: Fitzhenry and Whiteside Limited.

Last updated: October 10, 2005 Back