Little Raspberry Thyme Tarts
Dainty as well as tasty, this tart’s added surprise is fresh thyme, which compliments these charming individual treats.
1 tablespoon melted butter
1/4 cup each almonds, hazelnuts and walnuts
1/4 cup whole-wheat flour
1/2 cup all-purpose flour
1/4 cup sugar
Zest of 1 lemon
Pinch of salt
5 tablespoons cold butter, cut in small pieces
1 cup mascarpone cheese, at room temperature
3 tablespoons honey
1 teaspoon raspberry extract
1 tablespoon fresh thyme leaves, minced, plus a few small sprigs for garnish
2 cups fresh raspberries
Confectioners’ sugar, for garnish
1. Preheat oven to 350°F. Brush four 3-inch tartlet shell pans with the melted butter and place on a baking sheet. Set aside.
2. Place the nuts on a baking sheet, and toast them for about 12 minutes or until they are fragrant. Cool. Increase the oven temperature to 375°F. Transfer the nuts to a food processor and pulse a couple of times. Add the flours, sugar, zest, salt and cold butter, and process until the dough begins to hold together. Gather up the dough, divide it, and press it into the bottom and sides of the tartlet pans.
3. Bake for about 15 minutes or until the crusts just begin to brown. Cool, then remove the crusts from the tart shell pans and set aside.
4. Combine the cheese, honey, extract and thyme leaves until blended. Spread a thin layer into each crust, then fill with the berries. Refrigerate for 30 minutes.
5. When ready to serve, dust the tops with the confectioners’ sugar and add a thyme sprig for garnish.