Fresh Raspberry Tarts

A mini tart using a shortbread crust, raspberry freezer jam, fresh raspberries and real whipped cream from my demo at our OSU Extension/Master Food Preserver's What's for Dinner? class on Thursday. This recipe is adapted from one in The Barefoot Contessa Cookbook.

Fresh Raspberry Tarts

Shortbread crust:
¾ cup unsalted butter, at room temperature
½ cup sugar
½ teaspoon vanilla
1 ¾ cups all-purpose flour
pinch of salt

Preheat oven to 350 degrees.

With an electric mixer, cream the butter and sugar just until combined. Add the vanilla. Stir together the flour and salt, then add to the butter and sugar mixture. Mix until just combined. Dump into a 9 or 10-inch tart pan with removable bottom. Press firmly all over the bottom and up the sides of the pan, using your thumb to make sure finished edge is flat. Chill until firm.

Butter one side of a piece of aluminum foil and place, buttered side down, on top of chilled pastry. Fill with rice or beans. Bake for 20 minutes. Remove foil and beans, prick the tart all over with a fork and return to oven to bake an additional 20 to 25 minutes, until lightly browned. Cool to room temperature.

Filling:
1 cup raspberry preserves or raspberry freezer jam.
3 cups fresh raspberries, plus additional for garnishing

Topping:
1 cup heavy whipping cream (not ultra-pasteurized!)
1 tablespoon powdered sugar
1/2 teaspoon vanilla

Spread preserves or jam all over cooled crust. Arrange fresh berries, stem end down in concentric circles. Serve immediately or within a few hours. Top with whipped cream just before serving and garnish with a few fresh berries.

Do not refrigerate or crust will get soggy. Makes one 9 or 10-inch tart or six to twelve mini tarts, depending on pan size.