By Sherry Barney
Baked Raspberry Tartlets
Crisp, sweet pâte sucrée is used to make these tartlet cases, which are then finished with a brown butter filling and topped off with a fresh raspberry. Brown butter lends the tartlets a tasty, slightly ‘nutty’ flavour; having used it once, you’ll probably find lots of other applications for it when you bake.
Updated at: Thu, 17 Aug 2023 01:06:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
4
Low
Nutrition per serving
Calories84.6 kcal (4%)
Total Fat5.6 g (8%)
Carbs7.8 g (3%)
Sugars3.3 g (4%)
Protein0.9 g (2%)
Sodium46.4 mg (2%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
36 servings
For the Brown Butter Filling
Instructions
Step 1
Grease individual mini tartlet tins – those used here measured 1½ inches in length (you can prepare and bake the tartlets in batches according to how many tins you may have).
Step 2
Roll out the pastry on a lightly floured work surface to about ¼ inch thick. If using almond-shaped mini tartlet tins like those here, use a rectangular cutter to cut out rectangles of pastry that are wider and longer than the tins.
Step 3
Drape the pastry into the prepared tartlet tins, gently pushing the pastry into the bottom edges and against the tin sides to make strong pastry cases. Press down firmly along the rims of the tins to cut off the excess pastry.
Step 4
Use a fork to prick holes all over the bases and sides of the tartlet cases. Place on a baking sheet, then place in the freezer for at least 30 minutes to firm up.
Step 5
Preheat the oven to 350°F.
Step 6
Bake the tartlet cases in the preheated oven for 7–8 minutes until they are lightly golden.
To make the Filling
Step 7
Melt the butter in a small saucepan over a low heat, then increase the heat to medium and cook it until there are brown flecks on the base of the pan. The butter will foam up and then settle back down again while browning and will produce a nutty aroma. Remove from the heat.
Step 8
Beat the sugar, eggs, vanilla extract and salt together in a bowl with a whisk. Whisk in the flour gently, then pour in the browned butter in a steady stream while whisking constantly.
Step 9
Place a raspberry in each tartlet case, then pour over the filling until it almost fills the case.
Step 10
Return to the oven for a further 10 minutes until golden brown and the filling is set. Allow the tartlets to cool completely in the tins before removing and serving with a dusting of icing sugar.
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