Raspberry Breakfast Tarts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1-1/4 cups whole grain pastry flour1/4 tsp salt2 tbsp trans free margarine2 tbsp olive oil3 tbs ice water1/4 cup sugar1/4 cup raspberry preserves
Combine flour and salt. Cut margarine and olive oil into mixture. Add water 1 tablespoon at a time. Mix only until dough comes together.
Roll dough out until thin as a pie crust. Using a 2-inch circle, cut dough. Put a heaping half teaspoon of preserves in circle. Fold over and crimp edges with a fork.
Drag pastry through sugar on both sides. Place on cookie sheet covered with parchment and bake for 15 minutes. Be sure to prick the tops so the preserves don't burst out of your pastry.
Makes about 20 tarts.
Number of Servings: 20
Recipe submitted by SparkPeople user SOLVANGSHERRIE.
Roll dough out until thin as a pie crust. Using a 2-inch circle, cut dough. Put a heaping half teaspoon of preserves in circle. Fold over and crimp edges with a fork.
Drag pastry through sugar on both sides. Place on cookie sheet covered with parchment and bake for 15 minutes. Be sure to prick the tops so the preserves don't burst out of your pastry.
Makes about 20 tarts.
Number of Servings: 20
Recipe submitted by SparkPeople user SOLVANGSHERRIE.
Nutritional Info Amount Per Serving
- Calories: 65.0
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 9.4 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 0.9 g
- Protein: 1.0 g
Member Reviews
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JENNCTKIWI
Absolutely delicious after fighting with them for an hour. Dough is a pain in the butt. My picky 3 yr old devoured them but my 13 and 14 yr olds didn't care for them. Made them with grape jelly for them cuz they don't like raspberry. My oldest used a frosting packet from a toaster strudel. - 10/1/08