Raspberry-Filled Tarts

Raspberry-Filled Tarts

Raspberry preserves fill these mini lemon-flavored pastries.

45 min. prep time
36 tarts
454 Ratings


Tart Shell

2 3/4 cups all-purpose flour
1 cup Land O Lakes® Butter, softened
1 cup sour cream
2 tablespoons freshly grated lemon zest


1 cup raspberry preserves*


Powdered sugar, if desired


Heat oven to 400°F.

Combine 1 cup flour, butter, sour cream and lemon zest in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour until well mixed.

Roll out dough on well-floured surface, one-third at a time, to 12x9-inch rectangle. Cut each third into 12 (3-inch) squares. Place squares onto baking sheets. Repeat with remaining dough. Place about 1 teaspoon preserves into center of each square. Bring together corners of each square and pinch firmly to hold together.

Bake 11-14 minutes or until lightly browned. Cool completely; sprinkle with powdered sugar.

*Substitute 1 cup your favorite flavor preserves.

Nutrition Facts (1 tart)

Calories: 110

Fat: 6g

Cholesterol: 15mg

Sodium: 60mg

Carbohydrates: 14g

Dietary Fiber: 0g

Protein: 1g

Recipe #5767©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Made these today and they were really good.....I made half with raspberry preserves and the other half I brushed the centers with a dab of melted butter in the center and added brown sugar and cinnamon. Then I made an almond glaze and drizzled them all when they were done. Amazing with coffee! Definitely will be making these again!
These are no doubt delicious. I used the strawberry preserve instead. It was just a little messy because preserves was melting and coming out of the slits, and the flavor doesn't have any tartness which is good for me...
athese are not too sweet and are great with coffee.Will make again.

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