Raspberry Tart Puffs

Raspberry Tart Puffs

Brian CampbellCamfam Cookery
There is nothing better than homemade pastries. These Raspberry Tart Puffs are super easy and fun to make. A beautiful crispy crust outside and warm, soft inside wrapped around the sweet and tart raspberry filling melts in your mouth. Softened vanilla ice cream is the perfect accompaniment.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 14
Calories 217 kcal

Ingredients
  

  • 1 ½ cups All-Purpose Flour
  • ¼ teaspoon table salt
  • ½ teaspoon baking powder
  • 16 tablespoons unsalted butter cold
  • ½ cup sour cream
  • 2 tablespoons cornstarch
  • 2 tablespoon water
  • ½ cup granulated sugar
  • 2 ¼ cups raspberries fresh or frozen
  • ¾ teaspoon Pure Vanilla Extract
  • ¼ teaspoon cinnamon

Instructions
 

Make the crust:

  • Whisk together the flour, salt, and baking powder.
  • Cut the cold butter into pats, and work it into the flour mixture till it’s unevenly crumbly, with larger bits of butter remaining intact.
  • Stir in the sour cream. The dough will be craggy, but cohesive.
  • Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads.
  • Pat the dough into a rough square, then roll it into an 8″ x 10″ rectangle.
  • Dust both sides of the dough with flour.
  • Starting with one of the shorter (8″) ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°.
  • Roll the dough into an 8″ x 10″ rectangle again.
  • Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using.

Make the filling.:

  • Mix cornstarch in 2 Tbsp of cold water to dissolve in a measuring cup.
  • Add the sugar to the raspberries, tossing to combine.
  • Stir in the vanilla and cinnamon and the cornstarch/water mixture.
  • Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn’t really warm up much; this will take under 5 minutes. Cook and stir till the mixture bubbles and thickens.
  • You can prepare the filling up to several days before; cover and refrigerate till you're ready to use it., You can also do this in a microwave; heat till the berries soften, then stir till they fall apart and the mixture thickens, like jam.

Assemble the puff tarts:

  • Once the filling has cooled to room temperature (or has been prepared ahead of time and refrigerated), preheat the oven to 400°F.
  • Roll the chilled dough into a 16″ square.
  • Cut sixteen 4″ squares., If desired, for a tighter seal, brush two adjoining edges of each square with 1 egg beaten with 1 tablespoon cold water.
  • Place about 2 teaspoons filling slightly off-center in each square; a heaping teaspoon cookie scoop works well here.
  • Fold the pastries in half diagonally, to create triangular turnovers.
  • Press the edges with a fork to seal.
  • Place the turnovers on a baking sheet lined with parchment to catch any spills.
  • Bake in the preheated 400°F oven for 20 to 25 minutes, or until they’re a deep, golden brown; you may see some of the filling beginning to ooze out.
  • Remove the turnovers from the oven, and cool on a rack.
  • Serve warm, or at room temperature.

Notes

 
 

Nutrition

Serving: 1gCalories: 217kcalCarbohydrates: 25gProtein: 6gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 22mgPotassium: 156mgFiber: 3gSugar: 10gVitamin A: 58IUVitamin C: 5mgVitamin E: 2mgCalcium: 33mgIron: 1mgZinc: 1mg
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