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Raspberry-Lemon Breakfast Tarts
Raspberry-Lemon Breakfast Tarts
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Prep Time:
30 minutes
Total Time:
1 hour 35 minutes
Homemade sweet-and-tart strudels that are freezer-friendly for a convenient, delicious treat anytime.
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
Instructions:
  • Combine flour, lemon peel, and salt in a medium bowl. Add butter and blend using a pastry blender or 2 table knives until the mixture resembles small peas. Gradually sprinkle cold water, 1 tablespoon at a time, and mix with a fork until the dough is moistened and just starts to come together in the bowl (add 1 to 2 teaspoons more water if needed).
  • Gently gather the pastry into a ball on a floured surface. Divide it in half and shape each half into a flattened round. Wrap them in plastic wrap and refrigerate for about 45 minutes until the dough is firm and cold but still easy to work with.
  • In a 2-quart saucepan, combine raspberries, sugar, and cornstarch. Bring to a boil over medium heat while stirring constantly. Boil for 1 minute, then take off the heat and let cool completely.
  • Preheat the oven to 375°F. Roll out one dough round into a 15x9-inch rectangle and cut into 9 (5x3-inch) rectangles. Place on an ungreased cookie sheet. Brush the edges with beaten egg. Spread 1 tablespoon of raspberry filling on each rectangle, leaving a 1/2-inch border. Roll out the remaining dough into an 18x12-inch rectangle and cut into 9 (6x4-inch) rectangles. Place over the filling, press the edges together, and seal with a fork. Make several small slits in the top crusts.
  • Bake for 24 to 26 minutes or until the crust turns a lovely golden brown. Transfer from the baking sheet to a cooling rack and let cool for 5 minutes.
  • Combine powdered sugar and fresh lemon juice in a small bowl, then generously drizzle the delightful glaze over the tarts.

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