I got this recipe from my great aunt and she told me she has been making this recipe since the 1950's. You will need to bake some empty tart shells or purchase premade tart shells at the store. She used to make this recipe all of the time when she would invite her lady friends over for afternoon tea and serve these tarts to her friends as one of their tea desserts.
Raspberry Drizzled Lemon Date Pastry Tarts Recipe
Empty Tart Shells ~ Baked
1/4 cup granulated sugar
3 Tbsp. all-purpose flour
pinch of salt
1/2 cup water
2 Tbsp. lemon juice
1/2 tsp. grated lemon rind
1 Tbsp. butter, softened
1 cup pitted dates, chopped into piece
raspberry jam or raspberry sauce
In a large saucepan combine together the sugar, flour and salt; stir in the water. Cook over medium heat, stirring constantly until the mixture thickens up. Stir in the lemon juice and grated lemon rind, butter and chopped dates. Cook for an additional 2 minutes, stirring constantly. Let cool for 4-5 minutes and then spoon the filling into empty baked tart shells. Once everything is cool...drizzle some raspberry sauce or raspberry jam on top.
Tuesday, October 4, 2011
Raspberry Drizzled Lemon Date Pastry Tarts Recipe
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