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Raspberry-Lemon Breakfast Tarts

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Raspberry-Lemon Breakfast Tarts
  • Prep Time 30 min
  • Total Time 1 hr 35 min
  • Servings 9
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Skip the bakery and try these sweet-and-tart strudels at home. They can be made ahead of time and frozen until you're ready to bake them so you always have an on-hand treat.

Ingredients

2
cups Gold Medal™ all-purpose flour
1
tablespoon grated lemon peel
1/2
teaspoon salt
3/4
cup cold butter
1/4
cup cold water
1 1/4
cups fresh raspberries
1/4
cup granulated sugar
2
tablespoons cornstarch
1
egg, beaten
1
cup powdered sugar
2
tablespoons lemon juice

Directions

  • 1 In medium bowl, mix flour, lemon peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2 On lightly floured surface, gather pastry into a ball. Divide in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
  • 3 In 2-quart saucepan, stir together raspberries, granulated sugar and cornstarch. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat. Cool completely.
  • 4 Heat oven to 375°F. Roll 1 dough round to 15x9-inch rectangle. Cut into 9 (5x3-inch) rectangles. Place on ungreased cookie sheet. Brush edges with beaten egg. Spread 1 tablespoon raspberry filling on each rectangle to within 1/2 inch of edges. Roll remaining dough to 18x12-inch rectangle. Cut into 9 (6x4-inch) rectangles; place over filling. Press edges together; seal with fork. Cut several small slits in top crusts.
  • 5 Bake 24 to 26 minutes or until crust is golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
  • 6 In small bowl, mix powdered sugar and lemon juice. Drizzle glaze over tarts.
Tips  

Make these tarts up to the point of baking. Freeze and then bake as needed.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
328
Daily Value
Total Fat
16g
0%
(
Saturated Fat
10g
0%
)
Sodium
275mg
0%
Total Carbohydrate
44g
0%
(
Dietary Fiber
2g
0%
)
Protein
4g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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