Raspberry Strudel Tarts with Lemon Curd

Make adorable little strudel tarts using phyllo dough and a sweet raspberry filling, topped with a homemade lemon curd.

I have been seeing so many pumpkin recipes lately. We’re barely halfway through August and summer is being ripped away from us with all of these fall treats! Seriously people, SLOW DOWN!

Don’t get me wrong, I’m excited to start experimenting with fun fall flavors too. There’s just no need to rush things. I know fall is coming soon but as of now, it is still summer and I plan to continue celebrating with bright, light, and fruity.

What better way to continue sharing my love of beautifully warm sunny days than with these light and flaky raspberry strudel tarts with lemon curd.

These delicate little tarts are the perfect individual serving size.

The filling for these raspberry strudel tarts is simple. It requires only raspberries, sugar, and butter. Add those ingredients to a pot and cook over medium heat until it reduces down and becomes thickened like jam. The filling will go on top of a buttery strudel crust.

The strudel crust for these raspberry tarts is made from phyllo dough which can be found in the freezer section of your supermarket. Don’t be intimidated by this thin and fragile dough. Yes, it is extremely delicate and will dry out or tear if not handled correctly. Here are a few tips to aid you in prepping the phyllo dough:

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