Ingredients
pastry dough
1 egg, slightly beaten
12 cup corn syrup
1 teaspoon lemon juice (fresh)
34 teaspoon vanilla
13 cup brown sugar
1 tablespoon flour
3 tablespoons melted butter
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Short dough blade for food processor — pie crust, pasta, bread dough
Rolling lattice cutter — instant lattice top for pies
Clean yolk-white separation — essential for meringues and custards
Stand mixer for bread dough, pastry, meringues, butter churning
Ball-bearing American rolling pin — even pressure for pie dough
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Short dough blade for food processor — pie crust, pasta, bread dough
Rolling lattice cutter — instant lattice top for pies
Clean yolk-white separation — essential for meringues and custards
Stand mixer for bread dough, pastry, meringues, butter churning
Ball-bearing American rolling pin — even pressure for pie dough
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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roll out pastry and cut to fit tart tins (i use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375f. in large bowl, whisk egg, syrup, lemon juice and vanilla. in medium bowl, mix sugar and flour. stir into egg mixture with butter. divide berries into uncooked pastry shells. pour egg mixture to top of shells. bake 18-23 minutes. remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.