Raspberry Tart Recipes

TANTALIZING RASPBERRY TARTS

Steps:

• Preheat oven to 425°F.
• Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas.
• Combine egg yolk, water, and lemon juice with a fork.
• Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.
• Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use.
• Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
• Spoon filling evenly into tart shells, filling each no more than 2/3 full.
• Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.
• Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.

RASPBERRY TART

Steps:

• In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Pat chilled mixture into a 9 inch tart pan.
• Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
• Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.

RASPBERRY TART

Steps:

• Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a rectangle at least 9 by 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife, trim edges, and cut out four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet.
• Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten dough with beaten egg, being careful not to let any drip down over the cut edges.
• Lay reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim strips to fit, overlapping them at the corners; brush egg wash underneath each of the four overlapping corners to seal them together. Brush tops of strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in refrigerator to chill 1 hour.
• Preheat oven to 400 degrees. Transfer tart shell to oven, and bake until well browned and puffed all over, about 15 minutes. Remove from oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.
• When tart shell is completely cooled, place pastry cream in a medium bowl. In a separate mixing bowl, whip heavy cream until soft peaks form; fold into pastry cream. Using a small offset spatula, spread cream mixture over bottom of tart shell. Arrange raspberries neatly in rows on top of cream mixture to cover bottom of tart. Dust with confectioners' sugar; cut into strips, and serve.

INDIVIDUAL RASPBERRY TARTLETS

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F.
• To make the pastry in a food processor: Process the flour, sugar, and salt to blend. With the machine running, drop the butter through the feed tube and process with on/off turns until the mixture resembles fine crumbs. In a small bowl, beat the cream and egg yolk with a fork until blended. With the machine running, pour this mixture through the feed tube and process until the dough leaves the sides of the bowl clean.
• To make by hand: In a medium-size bowl, mix the flour, sugar, and salt. Cut in the butter with 2 knives or a pastry blender until the mixture resembles fine crumbs, In s small bowl, beat the cream and egg yolk with a fork until blended. Stir this mixture into the crumb mixture until the dough forms a ball and leaves the side of the bowl clean.
• Divide the dough into 12 equal pieces. Poll each piece into a ball. Press each ball evenly over the bottom and up the sides of lightly greased muffin pan cups or 3 x 1-inch tart pans. Place on a baking sheet and bake until the pastry looks dry and pale golden brown, 15 to 17 minutes. Set the tarts in the pan(s) on a wire rack to cool completely. Carefully remove the tart shells from the pans.
• Meanwhile, make the topping. In a medium bowl, crush 2 cups of raspberries with the sugar. Let stand at room temperature for 30 minutes until the sugar dissolves and the mixture becomes very juicy.
• Press the crushed raspberries through a strainer set over a small bowl to remove the seeds. Stir in the lemon juice. Spoon the filling into the tart shells. Top with the remaining 2 cups berries and serve. You can store the tarts up to 2 days, covered and refrigerated. Serve them chilled.

RASPBERRY TART

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

RUSTIC RASPBERRY TART

Steps:

• Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
• Filling: Preheat the oven to 400 degrees F.
• In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
• Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
• Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
• Mix egg and milk. Brush dough with mixture.
• Bake approximately 35 to 40 minutes, or until crust is golden brown.
• Let cool and dust with powdered sugar.
• Serve warm or at room temperature.

CHOCOLATE RASPBERRY TART

Steps:

• Preparation 1 For the tart crust, prepare Dr. Oetker Pie Crust Mix according to package. 2 Meanwhile for the curd, mix raspberries, sugar, citric acid and 30 ml water in a high vessel and leave to thaw. 3 Briefly knead the tart crust again and roll out into a 3 mm thick, circle on a lightly flour-coated work surface. Place the dough in the tart form (Ø 26 cm) and press the edges slightly. Cut off any excess dough and shape them into cookies, for example. Poke the base thoroughly using a fork and then place in the fridge again to chill for approx. 15 minutes. 4 Preheat the oven (top/bottom heat: 180 °C). Cover the tart crust with baking paper and top with the peas for blind baking to weigh it down. Bake on the middle shelf of the oven for approx. 15 minutes. Take out from the oven, remove the baking paper and peas and bake for another approx. 15 minutes until golden brown. Set aside to cool and lift the tart crust from the pan and onto a serving tray. 5 Puree the raspberries finely using a hand blender then press through a sieve into a pot, removing the seeds. Stir the egg yolk, starch and 3 tbsp water in a separate small bowl until smooth. Stir the raspberries and empty vanilla pod whilst cooking at medium heat. Stir in the egg yolk mixture and cook at medium heat. Let the curd simmer for approx. 1 minute. Remove from the stove, take out the vanilla pod and mix in the butter using a hand blender. Spread the curd onto the tart crust using a dough scraper, smoothen the curd and then set aside to cool at room temperature for approx. 10 minutes. Then place the tart in the fridge for 20 minutes to chill. 6 For the ganache, prepare Chocolate Pie Filling according to package. 7 Place the chocolate eggs on top of the tart and press lightly. Place the tart in the fridge to chill for approx. 20 minutes.

RICK STEIN'S FRENCH RASPBERRY TART

Steps:

• For the pastry, mix the butter and sugar in a bowl, then add the egg yolks to make a smooth paste. Add the flour and mix to bring the dough together in a ball. Wrap it in cling film and chill for up to 20-30 minutes until firm enough to roll. For the crème patissière, bring the milk to the boil with the vanilla pod and seeds, then remove the pan from the heat. Mix the egg yolks, sugar and both flours in a bowl to form a paste. Gradually add the warm milk to the egg and flour paste, removing the vanilla pod, and stir well until you have a smooth custard. Rinse out the milk pan and pour in the custard mixture. Bring it to the boil over a medium heat and stir continuously, until the custard is really thick. Remove the pan from the heat. Cover the surface of the crème patissière with cling film or greaseproof paper, then set aside to cool. Preheat the oven to 190°C/Fan 170°C. Roll out the pastry and use it to line a loose-bottomed 25cm tart tin or 8 individual 10cm loose-bottomed tart tins. Line the pastry with greaseproof paper and add baking beans, then bake for 10 minutes. Remove the paper and beans and put the pastry back in the oven for another 4-5 minutes to finish cooking. Set aside to cool. Carefully remove the pastry from the tin or tins and fill with the chilled crème patissière. Smooth the top with a damp palette knife. Arrange the raspberries on top in concentric circles. Warm the redcurrant jelly in a pan with a tablespoon of water. Using a pastry brush, generously paint the raspberries with the warm jelly, then leave to set. Serve with whipped cream.