buttery raspberry tarts
(1 RATING)
These are another family fave. Kind of a trick to making them, the dough is short, but worth it.. very worth it.
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prep time
2 Hr
cook time
20 Min
method
---
yield
Ingredients
- 2 1/2 cups ap flour
- 2/3 cup land o lakes butter
- 1/2 cup sugar
- 1 - egg
- 2 tablespoons milk
- 1 teaspoon almond extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- FILLING
- 1/2 cup raspberry preserves, i like smuckers simply fruit
How To Make buttery raspberry tarts
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Step 1Heat 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.
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Step 2Roll 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.
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Step 3Place 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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