Quick & Easy Raspberry Tarts
Confession: I hate pastry dough. I have always had a difficult time with it, but am beginning to become more patient with it. Nonetheless, occasionally I will go to the grocery store and pick up a pre-made pie dough (as evidenced by my chocolate & peanut butter pie) so I can have a lazy pastry treat.
These raspberry tarts take five minutes of preparation with a pre-made pie dough, and twenty minutes to bake. Why wouldn't you make them?
Quick & Easy Raspberry Tarts
These quick and easy raspberry tarts take five minutes to prep, and even less to devour.
Ingredients
- 1 refrigerated Pilsbury pie crust
- 2 6oz containers raspberries
- 3 tbsp + 1 tsp corn starch
- 3/4 tsp vanilla extract
- 6 tbsp granulated sugar
Instructions
1. Cut pre-made pie crust to fit desired mini pie pan.
2. Mix together raspberries, corn starch, vanilla extract and granulated sugar in a bowl until all ingredients are well mixed.
3. Bake at 375ºF for 20 to 25 minutes, or until crust starts to become golden.
4. Remove and cool before serving.
Details
Prep time: Cook time: Total time: Yield: 4 3" tarts