Two Bite Miniature Delight Raspberry Tarts & Muffins

Availability: In stock

Yield : 12 Mini Muffins; 12 Mini Tarts
INGREDIENTS
For the pie dough*:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into pieces
  • 2 tablespoons ice cold water

For the raspberry filing:
  • 1 cup raspberries
  • 1/4 cup sugar
  • 1/2 teaspoon lemon juice
  • 1 teaspoon cornstarch

For the raspberry muffins:
  • 12 raspberries
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons milk
  • 1 egg

*Premade pie dough may be substituted.

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Directions

Additional Info
Prep Time: Active: 30 minutes; Inactive: 1 hour
Cook Time: 12-15 minutes
Level: Intermediate
Yield : 12 Mini Muffins; 12 Mini Tarts
INSTRUCTIONS

Preheat the oven to 350°F.

Prepare the pie dough:
  • In a medium bowl, whisk together the flour and salt.
  • Cut the butter into the dry mixture using a pastry cutter, or two knives, until the mixture resembles a coarse meal.
  • Add the cold water, and using a rubber spatula gently mix the dough until it comes together.
  • If the dough seems too dry, add more water by the teaspoon.
  • If dough seems wet, add more flour.
  • Shape the dough into a disk.
  • Wrap in plastic wrap and refrigerate for 30 minutes.
  • Remove the dough from the refrigerator.
  • Press 1 teaspoon of dough into each of the square cavities to form a shell.
  • Return pan to the refrigerator.

Prepare the raspberry filling:
  • Combine raspberries, sugar and lemon juice in a small saucepan.
  • Using a spatula, stir the mixture and break up some of the raspberries.
  • Cook over medium heat for 6-8 minutes, stirring occasionally.
  • Remove from heat and stir in cornstarch; set aside.

Prepare the muffin batter:
  • Cut six of the raspberries in half.
  • Cut the remaining six raspberries into tiny pieces; set aside.
  • Combine flour, baking soda and salt in a small bowl; set aside.
  • In a separate bowl, mix together the sugar, melted butter, milk and egg.
  • Add the dry ingredients to the wet and mix until combined.

Assembly:
  • Remove the pan from the refrigerator.
  • Spoon the raspberry filling into each of the square dough-lined cavities.
  • Place ½ raspberry into the bottom of each circular cavity, then pour the muffin batter on top, filling 3/4 of the way.
  • Top with tiny raspberry pieces.
  • Bake 12-15 minutes or until muffins and tarts are golden.
  • Remove from oven and let treats cool for 15 minutes in the pan.
  • Transfer to a wire rack to cool completely.

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