RASPBERRY-LEMON BREAKFAST TARTS

Raspberry-Lemon Breakfast Tarts image

Provided by Betty Crocker Kitchens

Time 1h35m

Yield 9

Number Of Ingredients 11

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

Steps:

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).
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.
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.
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.
Bake 24 to 26 minutes or until crust is golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
In small bowl, mix powdered sugar and lemon juice. Drizzle glaze over tarts.

Nutrition Facts : Calories 328, Carbohydrate 44 g, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 275 mg