This is another recipe from John Baricelli's Sono Baking Company Cookbook and looked very good on paper. But boy, boy, it was even better in real life! When I first made this recipe and my husband and I tasted it, we were blown away! It was a wonderful surprise biting through the sweet and buttery brown sugar topping, to find the yummy tart raspberry filling and then the delicate pastry. The combination of sweet and tart was so well balanced and perfect that it is now one of our favorites. And it stores at room temperature and travels well.
Now, I can’t pretend that this is my recipe or that I’ve changed it substantially, so I’m not going to publish it directly in this blog. But it’s still too good not to tell you about it. You’re going to love it, and as I said, it’s pretty easy to make. After you make the crust you just dab in a teaspoon or so of raspberry jam then add a crumble topping that’s 1 part butter, to 1 part brown sugar with just a little flour and cinnamon. Bake, taste and glory in your sweet treat!
What I am going to do right here and now is give you this link to a site where John Barricelli published the recipe himself, you can print the recipe from there.
And here are two ways to make the recipe even easier for you:
1. If you don't have tart molds or pans, use your full size cupcake tin. It will work like a charm. just grease it first.
2. If you aren't up for making the crust, you could use store bought pie crust, rolling it out very thin and then cutting it in 2 1/2 inch circles. Now, don't tell that I gave you this idea! It really is a hack, but hey, if you gotta do it, you gotta do it.
Or if you want to purchase his cookbook, you’ll have even more great recipes and you can do that here: http://amzn.to/2d4TWCG.
Meantime, don’t be tart with me when you could be eating these wonderful tarts!
Dancing Bee Baking