RASPBERRY TART
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
Number Of Ingredients 7
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.
RICK STEIN'S FRENCH RASPBERRY TART
A beautiful, homemade version of a French patisserie classic, this sweet tart is filled with fresh raspberries and crème patissière. Served with whipped cream, it makes for an impressive dinner party dessert.
Provided by Rick Stein
Categories Dessert
Number Of Ingredients 1
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.
RASPBERRY ALMOND TART
This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
FRESH RASPBERRY CREAM TART
Categories Dairy Dessert Bake Raspberry Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl. Using electric mixer, beat butter, sugar, orange peel, and vanilla in large bowl to blend. Add flour mixture and beat until large clumps form. Gather dough into ball; press over bottom and up sides of prepared tart pan. Freeze crust 15 minutes.
- Bake crust 10 minutes. Remove from oven. Using back of spoon, press sides to raise until even with top edge of pan. Bake until golden brown, about 15 minutes longer. Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.
- Meanwhile, prepare filling:
- Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel, and both extracts in large bowl until peaks form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm, at least 2 hours and up to 1 day.
- Arrange raspberries in concentric circles atop filling and serve.
- Italian cream cheese available at Italian markets and many supermarkets.
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.
FRENCH RASPBERRY TART
Make and share this French Raspberry Tart recipe from Food.com.
Provided by Diana Adcock
Categories Tarts
Time 1h
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine sugar, flour, cornstarch and egg yolks.
- Beat with an electric mixer until thick and light yellow.
- In a 1 quart heavy non-aluminum saucepan heat the half-and-half over medium high heat.
- Stir constantly.
- When you see a few small bubbles start to rise up from the side of pan, remove from heat.
- Slowly pour 1/3 of the hot half-and-half, whisking fast and constantly as you pour.
- When it is well incorporated stir the warmed egg mixture back into the pan of milk, whisking constantly.
- Over medium low heat heat until the custard is very thick and a few bubbles begin to surface.
- Remove from heat.
- Stir in vanilla and butter.
- Lay a piece of plastic wrap over the surface to prevent a skin from forming.
- Cool completely.
- Spoon the cooled custard into the baked tart shell.
- Top with the raspberries, round ends up, working from the outside in a circular pattern until the surface is covered.
- In a small pan over low heat melt jelly, stirring constantly to prevent scorching.
- Evenly spoon warmed jelly over raspberries.
- Chill Completely.
- Offer whipped cream and serve.
Nutrition Facts : Calories 165.7, Fat 5.2, SaturatedFat 2.8, Cholesterol 59.6, Sodium 24.5, Carbohydrate 28.9, Fiber 2.8, Sugar 19, Protein 2.1
CHOCOLATE RASPBERRY TART
Categories Mixer Chocolate Dairy Dessert Bake Valentine's Day Kid-Friendly Raspberry Spring Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 15
Steps:
- For Crust:
- Combine flour, sugar, cocoa and salt in medium bowl. Add butter and rub in, using fingertips, until mixture resembles coarse meal. add water and egg yolk and mix in with fork until well incorporated. Gather dough into rectangle chill 20 minutes. (Can be prepared 4 days ahead. Let dough soften slightly at room temperature before rolling out.)
- Preheat oven to 375°F. Butter and flour 13 3/4 x 4-inch rectangular pan with 1-inch-high sides and removable bottom. Roll out dough between 2 sheets of waxed paper to 15x6-inch rectangle. Peel off 1 waxed paper sheet. Invert dough into prepared pan, press evenly to fit. Freeze until firm, about 10 minutes. Peel off second waxed paper sheet. Trim edges.
- Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer. Remove from oven; maintain oven temperature. Spread jam over bottom of crust. Bake until jam is set, about 3 minutes. Transfer pan to rack; cool completely.
- For Filling:
- Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 45 minutes or less
- Using electric mixer, beat ganache until very thick and semifirm. Spread ganache over jam in crust. (Can be prepared 8 hours ahead. Refrigerate.) Arrange raspberries atop ganache. Stir powdered sugar and cocoa in bowl. Sift over tart.
OLD-FASHIONED RASPBERRY TART
For cooks who like to work ahead, this is the perfect recipe. The crust can be prepared in advance and baked the day it's served. The pastry cream can also be made ahead. A few hours before serving, fill the pastry with the cream and top with fruit. Recipe from Perfect Light Desserts by Nick Malgieri and David Joachim
Provided by Ceezie
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the pastry dough, place flour, sugar, baking powder and salt in a food processor; pulse to combine. Add butter; pulse to combine. Add egg and water; pulse until dough forms a ball. Shape into a disc; wrap in plastic wrap and refrigerate several hours to overnight. (Refrigeration makes dough easier to roll, but is not necessary.)
- Preheat the oven to 350°F On lightly floured surface, knead dough lightly to soften. Roll into a 12-inch circle; press on bottom and sides of a 10-inch tart pan with removable bottom. Prick with fork. Bake 15 minutes or until light golden. Cool on rack.
- To prepare the pastry cream, combine 2 tablespoons sugar and flour in a medium bowl. Add eggs, one at a time, whisking after each addition. Combine milk and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over low heat. Whisk about one-third of the milk into egg mixture. Gradually whisk egg mixture into remaining milk in saucepan. Whisk and cook over low heat until mixture comes to a boil. Boil 20 seconds, whisking constantly. Remove from heat and whisk in vanilla and butter. Pour into a bowl; press plastic wrap directly on surface. Refrigerate until cold.
- Stir pastry cream to lighten; spread in tart shell, cover with berries and sift confectioners' sugar over top.
Nutrition Facts : Calories 250.5, Fat 9.6, SaturatedFat 5.2, Cholesterol 89.4, Sodium 137, Carbohydrate 35.9, Fiber 4.3, Sugar 17.3, Protein 6.1
More about "french raspberry tart food"
FRESH RASPBERRY TART RECIPE - JACQUES PéPIN | FOOD
From foodandwine.com
5/5 Total Time 3 hrs 30 minsServings 6
- In a chilled bowl, whisk the 3 cups of flour with the salt. Scatter the butter over the flour. Add the lemon juice and 1 cup of cold water and stir with a wooden spoon just until the flour is moistened; add 1 to 2 tablespoons more water if needed. The butter will still be very visible.
- Gather up the dough and turn it out onto a floured surface. Spread it with the heel of your hand into a rough 8-by-12-inch rectangle. Brush any flour off the surface of the dough. Using a pastry scraper, fold the dough in thirds (as you would fold a letter) to make a rough 8-by-4-inch rectangle.
- Lightly flour the dough and pound it with a rolling pin to flatten it slightly. Roll out the dough to an 8-by-20-inch rectangle. Brush off any excess flour. Using the pastry scraper, fold in the bottom end and the top end so they meet in the center without overlapping, then fold the rectangle in half where they meet; this is called a "double fold." Roll out the dough to an 8-by-20-inch rectangle 2 more times, flouring as necessary and doing a double fold each time. Wrap the dough in plastic and refrigerate for 1 hour, or until well chilled.
- Cut the dough into 3 equal pieces. Wrap 2 pieces in plastic and refrigerate or freeze for later use. On a lightly floured surface, roll out the dough to an 8-by-18-inch rectangle a scant 1/8 inch thick. Transfer to a parchment-lined baking sheet and freeze for 5 minutes, or until firm. Use a ruler and a very sharp knife or pastry wheel to neatly trim the edges of the dough, forming it into a neat 7 1/2-by-17-inch rectangle.
RASPBERRY-CRèME FRAîCHE TART RECIPE | BON APPéTIT
From bonappetit.com
BEST RASPBERRY TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RASPBERRY TART RECIPE - LA CUISINE D'ANNIE - FRENCH …
From en.lacuisinedannie.com
RASPBERRY TART THAT IS A SURE WINNER WITH EVERYONE …
From lovefrenchfood.com
RASPBERRY TART | BONJOUR PARIS
From bonjourparis.com
RASPBERRY FRANGIPANE TART - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
RASPBERRY CUSTARD TART RECIPE - FRENCH FOOD WITH LOVE
From frenchfoodwithlove.com
MINI RASPBERRY TARTS RECIPE : SBS FOOD
From sbs.com.au
FRENCH RASPBERRY TART RECIPE - SPINACH TIGER
From spinachtiger.com
FRENCH RASPBERRY TART | FOOD TO LOVE
From foodtolove.co.nz
Cuisine FrenchCategory DessertServings 10Total Time 1 hr 30 mins
- Make crème patissiere: Bring the cream, milk, sugar and vanilla bean to the boil in a medium saucepan. Whisk the eggs in a large bowl then whisk in the sifted cornflour. Gradually whisk in the warm milk mixture. Return the mixture to the pan and stir over a medium heat until the mixture boils and thickens. Remove from the heat and whisk in the butter. Cover the surface with plastic wrap and cool to room temperature.
- Blend or process flour, sugar and butter until combined. Add egg yolk and enough of the water to make the ingredients just come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
- Preheat oven to 180°C (160°C fan-forced). Roll pastry between sheets of baking paper until large enough to line prepared tin. Ease pastry into prepared tin, press into side; trim edge. Cover pastry case with baking paper, fill with dried beans or rice; place on an oven tray. Bake for 15 minutes. Remove paper and beans; wrap a strip of foil around edges of tin to protect sides from over-browning. Bake uncovered, for a further 15 minutes or until pastry base is browned. Cool.
FRENCH CHOCOLATE RASPBERRY TART – BAKING LIKE A CHEF
From bakinglikeachef.com
FRENCH RASPBERRY TART - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RASPBERRY FRANGIPANE TART - SIMPLY DELICIOUS
From simply-delicious-food.com
RASPBERRY LEMON OR FRENCH VANILLA TART | WHAT'S COOKIN' ITALIAN …
From whatscookinitalianstylecuisine.com
FRENCH RASPBERRY (AND BLUEBERRY) TART WITH VANILLA CREAM
From vanillapura.com
RASPBERRY TART RECIPE - BBC FOOD
From bbc.co.uk
FRENCH RASPBERRY TART RECIPE | CARY MAGAZINE
From carymagazine.com
FRENCH RASPBERRY TART — NICK MALGIERI
From nickmalgieri.com
RECIPE FOR A DELICIOUS RASPBERRY TART WITH AN ALMOND CRUST
From perfectlyprovence.co
MICHEL ROUX'S RASPBERRY FRANGIPANE TART - FOOD NETWORK
From foodnetwork.co.uk
FRENCH COUNTRYSIDE COOKING: RASPBERRY TART WITH CREME PATISSERIE ...
From kindredspirit.co.uk
FRENCH RASPBERRY TART WITH VANILLA CREAM - A CANADIAN FOODIE
From acanadianfoodie.com
FRENCH RASPBERRY TART RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RASPBERRY CRUMBLE TART | RICARDO
From ricardocuisine.com
BEST RASPBERRY LEMON TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RASPBERRY TART - G'DAY SOUFFLé
From gdaysouffle.com
FRESH RASPBERRY TART RECIPE | MYRECIPES
From myrecipes.com
RASPBERRY CUSTARD TART RECIPE - NANCY SILVERTON | FOOD & WINE
From foodandwine.com
CHOCOLATE RASPBERRY TART - SPATULA DESSERTS
From spatuladesserts.com
FRENCH RASPBERRY TART (#PIEATHALON) - TORTILLAS AND HONEY
From tortillasandhoney.com
GANACHE AND RASPBERRY TART | RICARDO
From ricardocuisine.com
TARTE AUX FRAMBOISES (FRENCH RASPBERRY TART) RECIPE
From telegraph.co.uk
KEVIN’S FRENCH RASPBERRY TART - SUPERVALU
From supervalu.ie
FRENCH RASPBERRY TART RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY RASPBERRY TART RECIPE - CHOWHOUND FOOD COMMUNITY
From greatist.com
CHOCOLATE RASPBERRY TART - THE SPRUCE EATS
From thespruceeats.com
FRENCH RASPBERRY TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love