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Raspberry-Lemon Breakfast Tarts

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  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 9
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Skip the bakery and try these sweet-and-tart strudels at home. They can be made ahead of time and frozen until you're ready to bake them so you always have an on-hand treat.
By Betty Crocker Kitchens
Updated Feb 22, 2017
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Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 3/4 cup cold butter
  • 1/4 cup cold water
  • 1 1/4 cups fresh raspberries
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 egg, beaten
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, mix flour, lemon peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2
    On lightly floured surface, gather pastry into a ball. Divide in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
  • 3
    In 2-quart saucepan, stir together raspberries, granulated sugar and cornstarch. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat. Cool completely.
  • 4
    Heat oven to 375°F. Roll 1 dough round to 15x9-inch rectangle. Cut into 9 (5x3-inch) rectangles. Place on ungreased cookie sheet. Brush edges with beaten egg. Spread 1 tablespoon raspberry filling on each rectangle to within 1/2 inch of edges. Roll remaining dough to 18x12-inch rectangle. Cut into 9 (6x4-inch) rectangles; place over filling. Press edges together; seal with fork. Cut several small slits in top crusts.
  • 5
    Bake 24 to 26 minutes or until crust is golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
  • 6
    In small bowl, mix powdered sugar and lemon juice. Drizzle glaze over tarts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make these tarts up to the point of baking. Freeze and then bake as needed.

Nutrition

328 Calories, 16g Total Fat, 4g Protein, 44g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
328
Total Fat
16g
0%
Saturated Fat
10g
0%
Sodium
275mg
0%
Total Carbohydrate
44g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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