The title of the recipe

Raspberry Basil Crumble Tarts

Servings:

• 12-15 tarts

Ingredients:

• 1 cup fresh raspberries
• 2 tbsp granulated sugar
• 2 tbsp chopped fresh basil leaves
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 3/4 cup brown sugar
• 1 egg, beaten (for egg wash)
• Confectioners' sugar (optional)

Instructions

Make the Pastry Crust:

• In a medium bowl, whisk together flour, baking powder, and salt.
• Add cold butter; use a pastry blender or fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
• Gradually pour in ice water, stirring with a fork until dough comes together in a ball. Wrap in plastic wrap; refrigerate for at least 30 minutes.

Prepare the Filling:

• In a separate bowl, combine raspberries and granulated sugar. Let sit for about 15 minutes to allow the fruit to release its juice.
• Stir in chopped basil leaves.

Assemble the Tarts:

1. Preheat oven to 375°F (190°C).
2. Roll out chilled pastry dough on a lightly floured surface to about 1/4 inch thickness.
3. Cut out circles of dough using a cookie cutter or glass. You should be able to get about 12-15 circles depending on their size.
4. Spoon a small amount of the raspberry mixture onto one half of each dough circle, leaving a small border around the edges.
5. Fold the other half over the filling and press edges together with a fork to seal.

Bake the Tarts:

• Brush tops with beaten egg for a golden glaze.
• Place tarts on a baking sheet lined with parchment paper.
• Bake in preheated oven for about 20-25 minutes, or until pastry is golden brown.

Make the Crumble:

• In a small bowl, mix together flour and brown sugar.
• Add cold butter; use your fingers to work it into the dry ingredients until mixture resembles coarse crumbs.

Top with Crumble Mixture:

• Remove tarts from oven when they're lightly golden. Immediately sprinkle crumble mixture evenly over each tart.
• Return to oven for an additional 5-7 minutes, or until the topping is lightly browned and crispy.

Serve:

• Allow the tarts to cool slightly before serving. Dust with confectioners' sugar if desired.