Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup heavy cream
- 1/4 cup confectioners’ sugar
Special Equipment Needed:
- 9-inch tart pans with removable bottoms
- Hand mixer
- Small saucepan
- Whisk
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.
4. Add the egg and vanilla extract and mix until combined.
5. Gradually add the flour mixture to the butter mixture and mix until a dough forms.
6. Divide the dough into 4 equal pieces and press each piece into a tart pan.
7. Spread the raspberry jam evenly over the tart shells.
8. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
9. Remove from heat and whisk in the confectioners’ sugar until combined.
10. Pour the cream mixture over the raspberry jam.
11. Bake for 25-30 minutes, or until the tart shells are golden brown.
12. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 495
Fat: 24g
Carbohydrates: 63g
Protein: 5g
Substitutions for Ingredients
- All-purpose flour: You can substitute the all-purpose flour with almond flour or gluten-free flour.
- Unsalted butter: You can substitute the unsalted butter with coconut oil.
- Granulated sugar: You can substitute the granulated sugar with coconut sugar or maple syrup.
- Heavy cream: You can substitute the heavy cream with coconut cream.
- Confectioners’ sugar: You can substitute the confectioners’ sugar with coconut sugar or maple syrup.
Variations:
- You can use any type of jam you like for the filling.
- You can add a sprinkle of cinnamon or nutmeg to the tart shells before baking.
- You can top the tarts with fresh fruit or whipped cream.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Be careful not to overmix the dough or it will become tough.
- Let the tarts cool completely before serving.
Storage Instructions:
The tarts can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The tarts can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
The tarts can be served on a platter or individual plates. They can be garnished with fresh raspberries or a sprinkle of confectioners’ sugar.
Garnishes:
- Fresh raspberries
- Sprinkle of confectioners’ sugar
Pairings:
- Ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the tart shells are too soft, bake them for a few minutes longer.
- If the tart shells are too hard, reduce the baking time.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure to use a food thermometer to check the internal temperature of the tarts before serving.
Food History:
Raspberry Cream Bun Tarts are a classic dessert that originated in the United Kingdom. They have been enjoyed for centuries and are still popular today.
Flavor Profiles:
The tart shells are lightly sweet and buttery, while the raspberry jam and cream filling is sweet and creamy.
Serving Suggestions:
Raspberry Cream Bun Tarts are best served warm with a scoop of ice cream or a dollop of whipped cream.
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