Comments on: Raspberry-Lemon Tartlets

By: Cathy

Cathy — Fri, 03 Apr 2015 01:57:55 +0000

In reply to lynn. I'm sure you could, but I don't know how different the ratios might be. I "think" with this recipe and say a 9" tart pan, you likely have leftover dough and maybe filling but I'm not sure.

By: lynn

lynn — Thu, 02 Apr 2015 15:04:24 +0000

These look wonderful . I am wondering if you could use a springform pan & make one large tart?

By: Tammy puccerella

Tammy puccerella — Wed, 16 Jul 2014 16:17:01 +0000

These are absolutely delicious.

By: Cathy

Cathy — Sun, 11 May 2014 13:28:17 +0000

In reply to Lauren. Sorry about that, 1-1/4 cups is correct.

By: Lauren

Lauren — Sun, 11 May 2014 13:22:55 +0000

The directions call for 1 1/4 c butter but translate it to 1 1/2 sticks. Wouldn’t it be 2 1/2 sticks? Which is correct?

By: Jaime

Jaime — Sun, 22 Sep 2013 04:30:22 +0000

In reply to Cathy. I forgot that I had 6 mini spring form pans (4-inch). Worked like a charm and tasted great. Thanks for the recipe!

By: Cathy

Cathy — Wed, 04 Sep 2013 02:56:41 +0000

In reply to Jaime. You may or may not have enough dough, you'll just have to try it.

By: Jaime

Jaime — Tue, 03 Sep 2013 23:30:32 +0000

This looks amazing! Would the recipe be the same if I made it into one 11″ tart? Or used a muffin pan to make the tartlets? (I don’t have tartlet pans). Thanks!

By: Megan {Country Cleaver}

Megan {Country Cleaver} — Tue, 10 Jul 2012 14:35:36 +0000

Nothing beats a tart – especially one that makes me pucker like this. Wowza!

By: Cathy

Cathy — Fri, 06 Jul 2012 22:52:28 +0000

In reply to Jen @ Jen's Favorite Cookies. Thank you!