Raspberry-Filled Tarts

Raspberry-Filled Tarts
44
4 Reviews
Raspberry preserves fill these mini lemon-flavored pastries.
45 min
Prep Time
2:00
Total Time
36 tarts

Ingredients

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

Filling

1 cup
raspberry preserves*

Topping

Powdered sugar, if desired
 
*Substitute 1 cup your favorite flavor preserves.

Directions

  1. Heat oven to 400°F.
  2. Combine 1 cupflour, 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.
  3. 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.
  4. Bake 11-14 minutes or until lightly browned. Cool completely; sprinkle with powdered sugar.

Recipe Tips

Nutrition Facts (1 tart)

Calories
110
Cholesterol
15mg
Carbohydrates
14g
Protein
1g
Fat
6g
Sodium
60mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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!

Rating

AMAZING!

Rating

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...

Rating

athese are not too sweet and are great with coffee.Will make again.

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