Recipe by elegantcooking
"Crispy and yummy: the perfect ending to a summer meal!"
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1 7/8 cups
sifted all-purpose flour
softened unsalted butter
4 1/2 tablespoons
vanilla bean, slit lengthwise, seeds scraped
coarsely chopped unsalted pistachios
This tart was fabulous. We loved the crust and the filling that goes with it was perfect. The raspberries make it tart, so to sweeten things up I made a sweetened raspberry sauce to serve along with it. You will not regret making this recipe, it is so good! Thanks!
This was really good. I didn't have pistachios and I still thought it was delicious. For my preference, I would probably cook the crust until it was just barely golden brown because it was a little too crunchy for me. I didn't have mini tarts so I just made it into one big pie.
It might be five-star recipe if I made it as written, but I made several substitutions (see notes) because I had certain ingredients I wanted to use up, or didn't have enough of. I will say that the crust was kind of tough. I generally prefer pastry doughs made without eggs.
* Percent Daily Values are based on a 2,000 calorie diet.
Tartelettes de Framboises au Mascarpone (Raspberry Tartlets)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 417
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