Raspberry Tarts

I don't know about other people, but generally when I think "tart," I think of something small more often than I think of a normal, nine-inch dessert. These are even smaller than what I usually think, more like tartlets, and are perfectly bite sized...which makes them a little dangerous to have in easy snacking reach. These could be made with any berry that's in season. As summer starts to turn to fall, you may find that the berries available in your grocery store are looking a little past their prime. If this is the case, try the recipe with frozen, thawed fruit -- just be sure to drain them before adding the sugar or you'll end up with syrup at the bottom of the bowl.

Raspberry Tart Recipe

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Yield: 2 dozen tartlets

Ingredients

• Shortcrust Pastry 
• 2 cups raspberries
• 1/4 cup sugar

Directions

1. Preheat oven to 400° F.
2. Roll out the shortcrust pastry and use a cookie cutter or the top of a glass to make twenty-four 2-inch circles.
3. Press the circles into greased mini muffin tins, patting any folds into a smoother cup shape.
   
4. Toss together the berries and the sugar, then spoon into the crusts.
   
   
   
5. Bake for 20 minutes, or until crusts are golden brown and berries are boiling.
6. Remove from the oven and let the tarts cool enough that they are no longer spitting boiling berry juice at you.
   
7. Use a knife to loosen the crusts from the tins and place on a cooling rack to cool completely.
8. If desired, top with a small dollop of whipped cream.