Our friends Tim and Kirsten got married this summer and I gave Kirsten a shower at my house. Their wedding colors were black and red, so I opted to do a shower with red accents to tie into their wedding. The food was really simple and I really wanted to make raspberry tarts but I had never made them. After some research I came up with the ones you see here. Here’s the super simple recipe:
1 pint raspberries
1 jar raspberry spread
1. Thaw the puff pastry and preheat your oven according to the directions on the box.
2. Once thawed, cut into 2″ squares.
3. Place each square into the bottom of one of the cups in a muffin tin. The squares should be a little too large to fit perfectly in the bottom of the tin so that the corners of the squares should barely come up the sides of the muffin cups.
4. Put one teaspoon raspberry spread in the center of each of the squares. Place one raspberry on top of each square with spread. Be sure to put the raspberry on it’s top (where the hole is). If you don’t then you’ll end up with raspberries falling off the pastry.
5. Bake until the edges of the pastry are golden brown.
Enjoy!
Oh that looks so good! I’m helping plan a baby shower for my sis-in-law, and I was thinking of doing fall colors (It’s in 2 more weeks). I will definitely be making these for the shower! What a treat! For the raspberry spread, did you just use preserves? (I love this blog, I’m so glad I’ve found it)
Thank you so much! What I used was actually called “spread” but you could use preserves or jelly and it would work just as well. If you use preserves, be sure to get any big chunks of raspberry out. The more even the texture of the preserve/spread, the less likely the raspberry on top will topple during baking
Hope you have a great shower!