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Rustic Raspberry Lavender Tartlets are a delightful treat that combines the sweet and tart flavors of fresh raspberries with the aromatic essence of lavender. These charming little pastries are perfect for afternoon tea or as a unique dessert for special occasions. With a buttery crust and a luscious filling, this recipe will impress your guests and satisfy your sweet tooth. Let’s dive into the ingredients and step-by-step process to create these delicious tartlets.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 1 cup fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon culinary lavender buds
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
Instructions
Step 1: Prepare the Tartlet Crust
In a large mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C). While the oven is heating, roll out the chilled dough on a lightly floured surface to about ¼ inch thick. Cut out circles to fit your tartlet pans and gently press the dough into the pans. Prick the bottoms with a fork to prevent bubbling.
Step 3: Make the Filling
In a medium saucepan, combine the fresh raspberries, granulated sugar, culinary lavender, cornstarch, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
Step 4: Assemble the Tartlets
Evenly distribute the raspberry-lavender filling into each prepared tartlet shell. Brush the edges of the crust with the beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes or until the crust is lightly golden.
Step 5: Cool and Serve
Once baked, remove the tartlets from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack. Serve warm or at room temperature, and enjoy the delightful combination of raspberry and lavender!
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them well to avoid excess liquid in the filling.
What type of lavender should I use?
Make sure to use culinary lavender, which is safe for consumption. Avoid using ornamental varieties, as they may not be edible.
How can I store leftover tartlets?
Store any leftover tartlets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes before serving.
Can I make the crust ahead of time?
Absolutely! You can prepare the crust ahead of time and store it in the refrigerator for up to 2 days or freeze it for up to a month.
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