Raspberry Tart May Recipes

RASPBERRY TART MAY

Raspberry Tart May image

Categories Food Processor Dessert Bake Cream Cheese Raspberry Summer Jam or Jelly Gourmet

Number Of Ingredients 14

Ingredients

For crust
1 1/4 cups all-purpose flour
1/4 cup sugar
1 stick (1/2 cup) cold unsalted butter, cut into pieces
2 to 3 tablespoons cold water
For filling
an 8-ounce package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 large egg, beaten lightly
1 tablespoon all-purpose flour
1/4 cup seedless raspberry jam
1 tablespoon water
3 cups raspberries, picked over

Steps:

Preheat oven to 350°F.
Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly.
Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick crust with a fork and bake in middle of oven until golden, about 30 minutes.
Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour and blend mixture well.
Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool tart in pan on a rack.
In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam.

RUSTIC RASPBERRY TART

Rustic Raspberry Tart image

Provided by Food Network

Categories dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 cup butter
3 tablespoons milk
5 tablespoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated lemon zest
9 ounces raspberries
2 tablespoons butter, melted
1 egg, beaten
1/2 teaspoon milk
2 tablespoons powdered confectioners' sugar

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.

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