The recipe was missing a few details that would have been helpful. The dough was not a crumbly consistency, but it still turned out pretty good. I didn't have a tartlet pan, so I used a muffin pan instead. I filled each muffin cup with dough about 1/2 inch thick, but felt they were too thick. Next time I will roll the dough to between 1/8 to 1/4 inch. This will allow more filling to fit in each cup. I only used about 20% of the filling, but if the dough was rolled thinner, you could use more filling. By following my recommendations, I will guess you can make at least 12 cups from one recipe. I used three large raspberries per cup, and the balance was nice. This dessert tasted very good.
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The recipe was missing a few details that would have been helpful. The dough was not a crumbly...