Raspberry Tarts – All on a Summer’s Day


Who likes raspberries? Who likes tarts? Good, that should be just about everybody. It certainly describes my family. We are very lucky in raspberries. Thank the previous owner of our suburban Twin Cities home. They thoughtfully provided a full raised bed of late summer bearing brambles tucked into the back of our secret (fenced) garden. This year I pruned, fertilized, and am now picking about 1 qt of berries per day.

But really, back to the tarts. Because raspberries should get hooked up with sugar, flour, butter and egg as quickly as possible. This recipe is originally from “The Anne of Green Gables Cookbook”. I’ve seen it floating around the internet in a few places and tweaked it into my own little delicious treat.

I am joined in this venture as usual by my trusty helper… who incidentally just turned 4! Four years old and baking like a champ…

Find the finished recipe below the fun pictures.

Summer’s Day Raspberry Tarts  

Gather ingredients – we will need more sugar than this but it didn’t all fit on the cutting board.IMG_2924Mix up your dry ingredients, cut in butter. We ended up doubling this recipe (again, we have a lot of raspberries) and used 1/2 butter, 1/2 shortening. I would recommend sticking with butter – they turned out almost TOO flakey (OMG, is that a thing??).


Add egg yolk and lemon juice to the dough, give a little stir and pop in the fridge until ye olde berries are ready.


Mix up the cornstarch, water, sugar, and fresh berries. I decreased the sugar a little from the original recipe… still plenty sweet!


Give a little stir and heat on medium heat until everything starts to thicken. Keep stirring, otherwise the bottom of your saucepan will get sludgy. Trust me on this.

Once your filling is ready take it off the heat and let it cool a bit. Take out the dough and roll about 1/8 inch thick.

IMG_2933 IMG_2934

I used a biscuit cutter at this point, but a clean cup or something else round would work too. Place into muffin pans… cause seriously, fancy tart pans are way beyond me. No need to spray the pan. Fill each little tart shell with raspberry filling – about 2/3 full.


Bake as directed! Enjoy the smells!

And voila. So good. So flakey. Taste like summer. I think we will bring these with us for our annual Labor Day cabin trip Up North. Yes, around here we capitalize Up North. Enjoy!

Summer’s Day Raspberry Tarts

SERVINGS 8-10 YIELD 8-10 tarts
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 14teaspoon salt
  • 4 tablespoons unsalted butter, chilled
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 cup fresh raspberry
  • 3 tablespoons cornstarch
  • 1cup cold water
  • 1/2 cup sugar


  1. Preheat oven to 425°F.
  2. Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas.
  3. Combine egg yolk and lemon juice with a fork.
  4. Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball. Refrigerate until ready to use.
  5. Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
  6. Remove dough from refrigerator and roll 1/8″ thick. Cut tart shapes with biscuit cutter or top of cup.
  7. Spoon filling evenly into tart shells, filling each no more than 2/3 full.
  8. Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 10 minutes or until pastry is golden brown.
  9. Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.

Remembering Greener Days…

It is about 40 degrees, gray and drizzling today in Massachusetts. We had to get out of the house. E and I had some fun this morning visiting friends at the vet clinic and doing a little second hand shopping. This girl is growing like a weed, and even though she has her 3 month birthday tomorrow, she is already wearing 6 month sized clothes! We found overalls – overalls are awesome and she will be rocking them as soon as they get washed…

Brand new overalls for $4. We love the consignment shop.

I feel a little nostalgic for the garden today – probably because of the weather. I never posted pictures of the garden this summer, so I think now is a perfect time for a time lapse series of our raised beds. Today we’ll do the cold crop and onion bed – with beans and cucumbers later in the season.

April – Broccoli, Onions, Kale


Late June

Late July. Hooray!

After this point… baby E came along so we don’t get the slow decline into weeds and brown foliage – the garden pictures stop at the height of their beauty. I’ll add some of the other beds in future blog posts. This really cheered me up!

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Digging out

Spring is finally approaching in snowy New England, and not a minute too soon. We’re starting to see patches of lawn through the snow and I *think* I spotted a few daffodils shoots springing up.

In the meantime we’re getting ready for the growing season and counting our blessings as we keep in mind those who have been affected by the horrific earthquake/tsunami in Japan. Speaking of this, click HERE for info helpful to those wanting to help the 4-legged victims.

I’ve been starting seeds for my garden already, which has the triple benefit of getting a jump on the growing year, saving money on buying started plants, and keeping me from going stir crazy. I recently attended a gardening workshop led by the dynamic father/daughter team Ron and Jennifer Kujawski and got some great new ideas. They have a new exceedingly practical book that I am loving – click on the picture for more info.

Inspired by their words and lacking a sunroom or even good south-facing window I decided to invest in some additional lighting for my little seedlings. A quick search online and in the local garden store showed that unless I was willing to shell out $100 or more for lights and a stand I was going to have to get creative. Luckily I found some handy websites that helped me do just that.

Marion Owen has a great 1 page resource for seed starting in general at http://www.plantea.com/seedstart.htm#raise – she confirmed the idea that a plain old $15 shop light will be completely suitable and that seedlings like a whopping 14-16 hours of light per day.

Cornell University’s Extension added another helpful piece of the lighting puzzle with complete plans for a cheap, easy to build PVC light stand at the following page: http://www.gardening.cornell.edu/factsheets/growlite/index.html

One afternoon visit to the hardware store, about $30, half an hour of work (with a little help from the husband) and my lighting stand is complete!
These are my cold weather crops – Broccoli, Cauliflower, Kale, and Lettuce. I didn’t get them under the lights quite as early as I would have liked so they are a bit leggy, but I’m hoping I can correct this when I transplant the sprouts into individual pots. The clementine box is an ideas from the Kujawski book.

Happy almost spring – next task is pruning the apple trees!