Armed with a toaster-oven and a full, 3 liter bottle of water for a "rolling pin" - even a minimalist expat can create dainty fruit tarts!
For the filling, mix together lemon juice, cornstarch, sugar and vanilla in a bowl, then gently fold in the fresh raspberries. Let sit while you roll out the pie dough.
Preheat oven to 400 degrees. Remove chilled dough from fridge; cut in half and return one half to fridge while you roll out the first tart shells.
Roll dough on a lightly floured surface to 1/8" thickness.
Note that a full bottle of water (or better yet, wine!) makes a great "rolling pin". We minimalist expats are nothing, if not creative in "making-do" with the barest of "stuff". :D
Cut circles of dough using a circle cutter about 1.5" larger than the diameter of your tart cup. Ease each dough circle gently into a tart cup allowing 1/4" excess along the top edge. Prick all over with fork.
Divide raspberry mixture between each tart cup, filling generously.
Knead the excess dough scraps into a ball; roll out anew to 1/8" thickness and cut thin strips to create a woven lattice topping, dabbing the ends with the egg yolk mixture to seal against the edges of the tart cup. Be creative, cut simple diamond or heart shapes and lay atop the berries.
Brush beaten egg yolk over all to give the dough shine.
Bake in preheated oven for 40 minutes or until golden brown. Let cool for 30 minutes before serving.
Buen provecho! (Bon appétit!)
Servings 0
