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buttery raspberry tarts

(1 rating)
Recipe by
Georgane Vann
Clifton, TX

These are another family fave. Kind of a trick to making them, the dough is short, but worth it.. very worth it.

(1 rating)
prep time 2 Hr
cook time 20 Min

Ingredients For buttery raspberry tarts

  • 2 1/2 c
    ap flour
  • 2/3 c
    land o lakes butter
  • 1/2 c
  • 1
  • 2 Tbsp
  • 1 tsp
    almond extract
  • 1/4 tsp
    baking soda
  • 1/4 tsp
  • 1/2 c
    raspberry preserves, i like smuckers simply fruit

How To Make buttery raspberry tarts

  • 1
    Heat oven to 350°F. Combine all ingredients except raspberry preserves in large bowl. Beat at low speed, scraping bowl often, until well mixed. half the dough and wrap each piece, refrigerate for 1 hour.
  • 2
    Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter.
  • 3
    Place half of cookies, 2 inches apart, onto greased cookie sheets; place 1 teaspoon preserves in center of each cookie. Make cut-out with very small cookie cutter in tops of remaining cookies. Place on top of preserves; press edges together with fork. Bake for 12 to 15 minutes or until edges are very lightly browned.

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