Sunday, February 10, 2013

Raspberry Streusel Tarts

Raspberry Streusel Tarts
Kelley Gondring

Makes ~40 tarts

Preheat oven 375º

Tart Shell
In a food processor, combine:
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
12 tablespoons butter
4 tablespoons milk
1 teaspoon vanilla extract

Process together until coarse meal forms. Remove the pastry dough from the fridge. Using your hands, make 40 individual balls. Press evenly into the bottom and sides of mini-muffin pans.

Spoon into each tart shell:
1 teaspoon seedless raspberry preserves [about 3/4 cup total]

In the food processor, combine:
1 1/2 cup all-purpose flour
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons butter
3/4 cup pecans
1/2 cup rolled oats
2 tablespoons whole milk
1 large egg

Process together until coarse meal forms. Sprinkle evenly over the tarts.

Bake 20 minutes or until golden brown.

Top with confectioner's sugar.

Eat up!

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