Raspberry Tart Recipe
Maple Raspberry Tarts
This Raspberry Tart Recipe is simple to follow, and yields VERY tasty and professional-looking Raspberry Tarts.
The maple flavour of the topping blends magically with the Raspberry flavour, combining to create a lip-smacking good tart!Make sure you bake enough of these tarts, because they won't last long!
IngredientsFOR THE FILLING pastry for approx. 24 reg. size tarts or purchased shells
raspberry jam
4 eggs
1 cup margarine, melted
2 cups brown sugar, packed
1/8 tsp. maple flavouring
1 cup flour (all-purpose)
l cup chopped walnuts FOR THE ICING 4 tbsps. butter
maple flavouring - using sparingly
2 tbsps. water (adjust to make icing spreadable)
2 1/4 (+/-) cups icing sugar (adjust as to make spreadable
DirectionsLine muffin baking tins with pastry or place purchased shells on a cookie baking tray. Spoon 1/2 tbsp. of raspberry jam in bottom of each tart. In a bowl, combine the margarine (melted), and the brown sugar and beat well. Add the eggs to the above mixture and continue to mix. Add the maple flavouring, and gradually add the flour, continuing to mix. Fold in the nuts. Spoon the filling mixture into the tarts to fill 2/3 full. Bake the tarts at 375° just until the filling starts to bubble, and the crust is golden brown. To prepare icing, beat the butter, the maple flavouring (sparingly), the water, and the icing sugar till a spreadable consistency is reached. When the tarts have cooled, ice them using a small spatula or knife, or ice the tarts using a piping bag. Makes approx. 24 regular tarts.
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