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?
- 1 refrigerated Pilsbury pie crust
- 2 6oz containers raspberries
- 3 tbsp + 1 tsp corn starch
- 3/4 tsp vanilla extract
- 6 tbsp granulated sugar
Prep time: Cook time: Total time: Yield: 4 3″ tarts