TANTALIZING RASPBERRY TARTS
Another recipe from "The Anne of Green Gables Cookbook": "The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one's best chum would have forever and ever branded as "awful mean" the girl who did it. And yet, when the tarts were divided among ten girls you just got enough to tantalize you. " (from "Anne of Green Gables" by L.M. Montgomery). Times are estimated and do not include cooling time beyond the initial 15 minutes (included in cooking time). The original recipe did not specify the size of package of frozen berries, so I guessed a 10 oz package based on the fresh raspberry substitution.
Provided by Halcyon Eve
Categories Tarts
Time 1h10m
Yield 8-10 tarts, 8-10 serving(s)
Number Of Ingredients 11
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.
FRESH RASPBERRY LEMON CURD TART
Flaky, buttery puff pastry is topped with freshly made lemon curd, sweet raspberries, and dusted with confectioner's sugar and lemon zest.
Provided by Marie
Categories Desserts
Time 2h40m
Number Of Ingredients 8
Steps:
- Thaw puff pastry for 1 hour in room temperature, until defrosted, or in the refrigerator overnight.
- Prepare the Lemon Curd. Heat a small saucepan on medium-low heat. Add lemon juice, zest, sugar, and eggs and whisk together until sugar melts into the mix. Add butter and whisk regularly. The lemon curd should begin to thicken and small bubbles will begin to form on the surface, about 6-8 minutes. Remove from heat once the lemon curd is thick enough for the whisk to leave marks on the surface.
- Transfer the lemon curd into another bowl, cover with plastic wrap, and refrigerate for 1 hour, or until the lemon curd is cold.
- In the meantime, prepare the puff pastry. Roll out the puff pastry to about 10 inches by 14 inches.
- Bake at 425 degrees F for 8-10 minutes, until the pastry is puffed. Decrease temperature to 375 degrees F and continue baking until the pastry is crisp and golden-brown, about 5-7 minutes. Cool for 3 minutes.
- Layer the cooled lemon curd onto the top of the tart. Top the tart with raspberries. Dust with a light coating of confectioner's sugar on top and a small sprinkling of lemon zest. Serve immediately. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 347 calories, ServingSize 1
RASPBERRY TART
Fresh summer raspberries in raspberry jam on a buttery crust.
Provided by HELLIPORT
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 39.1 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 4.6 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 82.1 mg, Sugar 21.6 g
FRESH RASPBERRY LEMON TART BARS
This dessert is sweet, tart, and very refreshing. It makes a perfect dessert for summer parties.
Provided by Adapted from a Recipe on My Recipe Confessions
Categories Dessert
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 9x13 pan. Set aside.
- In a mixing bowl, combine graham cracker crumbs and sugar. Mix until combined. Add butter and mix until mixture is all coated.
- Press graham cracker mixture evenly into a lightly greased 9x13 pan.
- Bake at 350 for 8 minutes.
- In a separate bowl, combine sweet and condensed milk, sour cream, and lemon juice. Whisk until all ingredients are completely combined and the mixture is smooth.
- Sprinkle pre-baked cracker crust evenly with fresh raspberries.
- Pour lemon mixture over raspberries and slightly spread if necessary to make sure it is evenly distributed over berries and crust.
- Return to the oven and bake for an additional 12-15 minutes or until the custard has set up but has not browned. You do not want the custard to brown. If the custard is brown, it is overcooked and will ruin the creamy consistency.
- Remove and cool completely on a cooling rack.
- Cover and refrigerate before serving.
- Serve with whipped topping or fresh whipping cream if desired.
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.
Nutrition Facts : Calories 224 kcal, Carbohydrate 32 g, Cholesterol 54 mg, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, Sodium 98 mg, Sugar 17 g, Fat 10 g, ServingSize 12 pastries (serves 12), UnsaturatedFat 0 g
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.
FRESH RASPBERRY TART
This dessert is super easy to make, just a little bit sweet and loaded with fresh fruit. These tarts are perfect for picnics, barbecues and parties.Recipe courtesy of Happy Money Saver
Time 3h17m59S
Yield 12
Number Of Ingredients 13
Steps:
- Cream together the butter and sugar in a mixer until well combined.
- Add vanilla and a pinch of salt, then mix again.
- Add the flour one in 1/2 cup increments until the dough comes together.
- Then press the dough into bottom and up a little bit of sides of a 13-by-9 inch baking dish or 9-inch tart pan.
- Prick all over crust with a fork then place in freezer to chill for 15 minutes.
- Preheat oven to 375 degrees.
- Bake crust for 17-18 minutes, until it's golden brown.
- Remove from oven and let cool completely.
- Using a food processor or blender, puree the berries.
- Then use a fine mesh sieve over a medium saucepan and press the berry puree through with a spoon, straining away seeds.
- Add lemon juice and sugar and stir to combine.
- Bring to boil over medium-high heat, then reduce to medium and simmer 10-15 minutes, removing any foam with a spoon and stirring frequently.
- When color is bright and sauce reduced by half, remove from heat and let cool.
- Cream together butter and cream cheese in a mixer or using beaters until smooth.
- Add vanilla and mix until smooth.
- Add powdered sugar 1 cup at a time until you reach your desired consistency and sweetness of filling.
- Add 3/4 of filling mixture to bottom of cooled crust and add the remaining 1/4 filling to a star-tip lined decorating/piping bag.
- Spread cooled raspberry sauce over top of filling layer and smooth.
- Pipe remaining filling mixture in stars around edge of tart.
- Add fresh raspberries all along the edges as well.
- Chill for 2 hours and keep in fridge until serving.
Nutrition Facts : ServingSize 1 serving, Calories 643 calories, Sugar 63 g, Fat 34 g, Carbohydrate 83 g, Cholesterol 92 mg, Fiber 3 g, Protein 4 g, SaturatedFat 21 g, Sodium 147 mg, TransFat 1 g
FRESH RASPBERRY TART
Asked to bring dessert for a dinner, Ann Brown planned to make a fresh berry pie. When she went to the market, the raspberries she found were so exceptional that she chose them to make this open-faced tart in a buttery crust.
Provided by Ann Brown, Oakland, California,
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- In a food processor or bowl, combine flour, 2 tablespoons granulated sugar, and butter. Whirl or rub with your fingers until the mixture is crumbly. Whirl until the dough forms a ball, or press dough firmly into a ball. Press dough evenly over bottom and 1 inch up the side of a 9-inch cake pan with a removable rim.
- Bake crust in a 350° oven until golden, about 18 minutes. Cool on a rack.
- Meanwhile, in a 1- to 2-quart pan, mix 6 tablespoons water, 1/3 cup granulated sugar, and 1/2 cup raspberries. Bring to a boil over medium heat, stirring.
- Blend the cornstarch with 2 tablespoons water and mix with the berries in the pan. Stir until boiling. Cool, stirring occasionally. If making ahead, cover and chill up to 4 hours.
- Up to 1 hour before serving, spread the cool raspberry sauce over bottom of baked crust. Mound remaining berries on sauce.
- Whip cream until soft peaks form. Stir in grated orange peel and powdered sugar. Mound whipping cream onto berries.
Nutrition Facts : Calories 335, Carbohydrate 35, Cholesterol 64, Fat 21, Fiber 3.4, Protein 3, SaturatedFat 13, Sodium 128
FRESH RASPBERRY AND BLUEBERRY TARTS
Provided by Food Network
Categories dessert
Time 1h50m
Yield 24 to 30 tarts
Number Of Ingredients 16
Steps:
- To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.
- To make Filling: Combine all ingredients gently.
- To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.
- To make Lavender Creme Fraiche: Mix all ingredients well.
- Heat oven to 400 degrees F.
- Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.
- Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.
- Serve with lavender creme fraiche.
FRESH RASPBERRY BARS
These are not your ordinary raspberry bars. They are loaded with a thick filling of fresh raspberries that are perfectly sweetened. It is more like a pie filling and you just might need a fork to eat them.
Provided by Dahn Boquist
Categories Desserts
Time 55m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.
- Stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter. The mixture will look like damp sand but it will hold together if you pinch it.
- Press half of the mixture into the prepared baking pan. (Make sure to press it firmly)
- Bake for 12 to 14 minutes until it is slightly puffy.
- While the crust is baking, prepare the filling.
- Place the raspberries in a mixing bowl.
- Combine the sugar, cornstarch and lemon zest until well blended. Add the lemon juice to the raspberries then fold in the sugar/cornstarch mixture. Let the raspberry mixture sit for 5 to 10 minutes while the crust bakes down.
- Spread the raspberry filling over the baked crust.
- Sprinkle the remaining oatmeal crumble over the raspberries.
- Bake for 35 to 40 minutes until the raspberry juices are bubbling at the edges and the crumble crust is golden brown.
- Let the raspberry crumble bars cool completely before slicing.
Nutrition Facts : Calories 388 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 183 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART
Lush raspberries atop a fluffy lemon-vanilla cream cheese filling and a buttery golden puff pastry crust. This easy tart is sure to impress the guests at the holiday table. Only you need to know how easy it was to whip up!
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
- Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
- Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.
FRESH RASPBERRY TART WITH VANILLA CREME FRAICHE
So simple yet so elegant. From the Wall Street Journal, Eating & Drinking weekend section, July 6, 2013. Prep time includes 60-90 minutes to let the pie crust rest and cool. I made my own creme fraiche using recipe#144139 substituting greek yogurt for the sour cream. If you follow the noted recipe, do not add more vanilla or sugar.
Provided by Chicagoland Chef du
Categories Tarts
Time 2h
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 12
Steps:
- NOTE:.
- I find pie dough easiest to make in a food processor, but you can also use an electric mixer or work it by hand. Whatever the method, remember to work quickly and not over-process. You may have some crust left over. Active Time: 15 minutes Total Time: 1¾ hours (includes resting dough).
- CRUST:.
- Mix dry ingredients together in a food processor. Add butter and pulse until pea-size clumps form. With food processor off, pour 3½ tablespoons water evenly over top. Pulse until no dry patches remain, taking care not to allow dough to form a ball. Grab a handful of dough and squeeze. If dough will not cohere, add remaining water to dough in food processor and pulse to incorporate. Remove dough from food processor and form a ball with your hands.
- Flatten dough into a disk on parchment paper. Place a second piece of parchment on top and use a rolling pin to roll out dough until circle is 13 inches in diameter.
- Press dough into a 10-inch fluted tart pan with a removable bottom. To form a thick and sturdy edge, fold excess dough inward and press against sides of tart pan. For a more delicate edge, trim away excess dough. Refrigerate unbaked crust at least 1 hour or as long as 48 hours.
- Once dough has rested, preheat oven to 400 degrees and position a rack in lower third. Cover pie crust with a sheet of aluminum foil, gently pressing down over sides and bottom of crust to prevent over-browning. Fill foil-covered crust with dried beans or rice and bake 20 minutes. Remove crust from oven. Discard foil and beans and prick crust several times with a fork. Return crust to oven and bake until golden, 5-10 minutes. Remove from oven and let cool.
- While crust is baking, get started on the rest.
- Make vanilla crème fraîche using recipe#144139 or Add crème fraîche, vanilla and sugar to a small bowl and stir to combine.
- Make currant glaze: Warm currant jelly in a small saucepan set over medium heat. Add water or framboise to jelly in a slow stream, stirring to combine, until consistency is like heavy cream.
- Use a pastry brush to cover bottom of crust with currant glaze. Starting in center of crust, arrange raspberries in a spiral, continuing until crust is covered.
- Use a pastry brush to glaze raspberry tops. Repeat with a second coat of glaze. Serve immediately, passing around a bowl of vanilla crème fraîche for topping.
- NOTE: Tart is best if served within 3 hours. Do not refrigerate.
Nutrition Facts : Calories 644.2, Fat 45.7, SaturatedFat 28.3, Cholesterol 142.5, Sodium 179, Carbohydrate 56.1, Fiber 4.5, Sugar 22.8, Protein 5.4
RASPBERRY CUSTARD TART
Who does not enjoy a nice and sweet slice of fruit tart, especially a fresh raspberry custard tart? Fruit tarts are easy...
Provided by Sarah
Categories Desserts
Time 30m
Yield 6-8
Number Of Ingredients 14
Steps:
- Instructions MAKE THE CRUST: 1. Add the flour and sugar into a large bowl and mix. Add the melted butter and mix well. It may look a little "crumbly." Add the water, egg yolks, and salt and mix thoroughly. Feel free to use your hands to make a nice ball of dough. 2. Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes to an hour. After 30 minutes to an hour, remove the dough from the fridge, spread it in a tart mold, and bake for 15 minutes at 355°F. Remove and cool. 3. Take a fork and gently poke the bottom of the pan, perforating the dough randomly. Set foil or parchment paper on top of the dough, then place ceramic pie weights (baking beans) on top of the crust, and prebake the crust in the oven for around 15 minutes at 355 degrees. MAKE THE CUSTARD: 1. Mix the egg yolks with the sugar. Whisk well. Add the flour (or cornstarch) to the eggs and sugar mixture and mix thoroughly. Add 1/2 cup of milk to thin. 2. Heat the remaining milk on the stove on medium. When the milk is warm (after 3-4 min), add the eggs/flour/sugar/milk mixture and the split and scraped vanilla bean. Whisk until boiling. When it boils, your custard should already be thick and creamy. 3. Spread the custard thoroughly over the crust and top with raspberries (or any kind of fruits you like). Sprinkle with powdered sugar. Bon appétit!
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
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 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.
FRESH RASPBERRY TART
I found the Basic Tart Dough recipe from William-Sonoma perfect for the Fresh Raspberry Tart. Crisp and flaky with just a touch of sweetness.
Number Of Ingredients 4
Steps:
- Place 1½ cups raspberries, sugar and lemon juice in small sauce pan.
- Heat over medium heat until mixture comes to a boil, reduce heat and simmer for about 10 minutes until mixture is clear.
- Cool slightly.
- Place berries into food mill or sieve to remove seeds,
- Chill glaze in refrigerator until ready to use.
- Preheat oven to 425 degrees.
- Place prepared tart dough in tart pan. Prick the bottom of the dough with a fork to help prevent bubbling. (an option is to use dry beans or pie weights to keep crust from bubbling and help the surface of the tart to remain flat).
- Place tart dough in oven and immediately reduce the heat to 375 degrees. Bake tart shell for 20 - 25 minutes or until shell is lightly browned.
- Remove tart shell from oven and cool.
- Once tart shell has cooled, place remaining raspberries into shell in a concentric circle. Berries should be stem side down.
- Pour cooled glaze over the top of berries.
- Chill for 30 minutes. Serve
More about "fresh raspberry tart food"
FRESH RASPBERRY TART RECIPE - JACQUES PéPIN | FOOD & WINE
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.
QUICK AND EASY RASPBERRY TART RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanTotal Time 40 minsServings 8Calories 302 per serving
MINI RASPBERRY TARTS RECIPE | JULIA BAKER | COOKING CHANNEL
From cookingchanneltv.com
4/5 (1)Category DessertServings 12Total Time 1 hr 30 mins
70 RECIPES TO MAKE WITH FRESH RASPBERRIES | TASTE OF HOME
From tasteofhome.com
Author Julie Meyers
RASPBERRY TARTLETS RECIPE - BBC FOOD
From bbc.co.uk
Category Desserts
- To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and blend again until it is just combined and forms a ball.
- Dust a work surface with flour and tip the dough onto it. Roll the pastry out with a rolling pin. Cut it into eight rounds a little bigger than the tins (as you will need to line the sides also).
- To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown.
- Meanwhile, to make the crème pâtissière, put the milk and vanilla in a saucepan. Heat until it is just scalding (you'll just be able to dip your finger in).
- Put the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk.
- Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes.
- Pour into a bowl, cover with cling film and chill in the fridge until cold. Once cold, pour in the double cream, while whisking constantly. Spoon the crème pâtissière into the tart cases and chill in the fridge.
- To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl.
- Arrange the raspberries standing upright on the crème pâtissière and brush the warm glaze over the top.
INDIVIDUAL RASPBERRY CUSTARD TARTS - CRUMB: A FOOD BLOG
From crumbblog.com
5/5 (9)Category DessertsCuisine CanadianTotal Time 4 mins
- In the bowl of a food processor, combine the flour, salt and sugar. With the processor running on low, add the butter, a few cubes at a time, and continue processing until you have a coarse, sandy mixture.
- Preheat the oven to 375F. Arrange the tart pans on a baking sheet, and prick the bottom of each shell a few times with a fork. Bake for 10-12 minutes, or until the pastry is dry to the touch and a pale golden-brown.
- In a small saucepan set over medium-high heat, combine the whipping cream and milk. Heat up the mixture, stirring constantly, until wisps of steam start to rise from the surface and it's just starting to simmer. Remove from heat immediately.
EASY RASPBERRY TART (RASPBERRY PIE HACK RECIPE) - THE ...
From thecookierookie.com
5/5 (1)Total Time 15 minsCategory DessertCalories 383 per serving
- Pour the heavy whipping cream in a large bowl. Whisk, with an electric mixer, on high for 1 minute and add the vanilla and confectioner’s sugar. Continue whisking until medium-high peaks form. Use immediately of cover and refrigerate until ready to use.
FRESH RASPBERRY TART (VEGAN, SUGAR AND GLUTEN-FREE) - A ...
From alifewellplanted.com
5/5 (4)Estimated Reading Time 4 minsCategory DessertCalories 327 per serving
- Put 2/3 cup of water into a small saucepan with the honey and salt. Stir over medium heat until the honey and salt are dissolved. Remove from the heat. Add 1 cup of raspberries to the pan and mash well using a potato masher.
- Arrange a scant 2 cups of raspberries on the bottom of the crust. Pour about a third of the raspberry mixture over the berries; try to coat each one. Continue in this way two more times. If the raspberry gel becomes too thick, thin with a bit of water; vigorously stir (or whisk).
FRESH RASPBERRY TART RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 335 per servingServings 8
- In a food processor or bowl, combine flour, 2 tablespoons granulated sugar, and butter. Whirl or rub with your fingers until the mixture is crumbly. Whirl until the dough forms a ball, or press dough firmly into a ball. Press dough evenly over bottom and 1 inch up the side of a 9-inch cake pan with a removable rim.
- Meanwhile, in a 1- to 2-quart pan, mix 6 tablespoons water, 1/3 cup granulated sugar, and 1/2 cup raspberries. Bring to a boil over medium heat, stirring.
- Blend the cornstarch with 2 tablespoons water and mix with the berries in the pan. Stir until boiling. Cool, stirring occasionally. If making ahead, cover and chill up to 4 hours.
FRESH FIG RASPBERRY TART WITH HONEY RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hr 20 minsCategory DessertCalories 360 per serving
- In a food processor fitted with the metal blade, grind the flour, almonds, sugar, and salt until the almonds are very fine and powdery. Add the butter and pulse until the butter is in very small pieces about the size of grains of rice. (Be careful not to over-process the mixture or the resulting crust will become dense and tough.)
FRESH RASPBERRY TART | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
3.8/5 (5)Total Time 1 hr 30 minsCategory DessertCalories 395 per serving
- Using a standmixer, cream the butter and sugar until smooth. Sugar and butter should be just combined. Not whipped. Add the vanilla and mix a few times to incorporate.
- In a medium bowl combine flour and salt. Whisk to combine and evenly distribute the salt. Add the flour to the butter mixture in the standmixer. Mix on low speed until the dough starts to come together. Dump flour onto a flat work surface and shape into a flat disk. Push dough into a 10 inch round tart pan with a removable bottom. Ensure the dough comes all the way up the sides. You can use a butter knife to clean around the edges so they are nice and straight. Place in the refrigerator and chill for at least 30 minutes, up to a day ahead.
- To bake the crust, spray a piece of aluminum foil with cooking spray or lightly oil and place oiled side against the pastry dough. Fill with dried beans (I keep some on hand just for this purpose, you don't want to eat these beans later). Bake at 350 for about 20 mins. Remove beans and foil. Poke the crust all over with a fork. Bake an additional 20-25 minutes or until lightly browned. Cool completely.
EASY RASPBERRY TARTS | SIMPLE & DELICIOUS | ALL SHE COOKS
From allshecooks.com
4.7/5 (17)Total Time 55 minsCategory Dessert, DessertsCalories 127 per serving
- Preheat oven to 350 degrees and place 12 of your mini pie shells on a baking sheet. (If pie shells are frozen, be sure to thaw them for about 15 minutes.)
- Place frozen raspberries in a large bowl and mix in lemon juice. Then, coat the raspberry mixture with sugar and cornstarch. Scoop into your mini pies without overfilling them.
- Take your spare mini pie shells and roll it on a smooth surface, just enough to make it flat but keep its shape and size. Cut out small hearts with the help of a cookie cutter. Place on your baking sheet and bake for 10 minutes.
RASPBERRY CUSTARD TART RECIPE - NANCY SILVERTON | FOOD & WINE
From foodandwine.com
4/5 (1)Servings 1
- Puree the raspberries in a food processor or blender. Strain the puree through a fine sieve set over a medium bowl and discard the solids. In a small heavy saucepan, bring the sugar and water to a boil. Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes. Reduce the heat to low and carefully stir in the raspberry puree until smooth. Stir in the butter, then remove from the heat and stir in the salt. Let the raspberry sauce cool completely.
- In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes.
- On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm.
- Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
FRESH RASPBERRY TART - NETWORK TEN - 10 PLAY
From 10play.com.au
- Place all ingredients except for egg yolks and milk into a food processor. Process mixture, tilting and gently shaking bowl until mixture resembles almond meal or breadcrumbs. Remove from processor and transfer to a bowl, making a well in the centre. Place 6 3 egg yolks into well, then using your hands, work egg yolks into crumb mixture until just combined. Do not knead the dough, the mixture should be crumbly. Form dough into a ball and place in a clean bowl, then wrap with plastic wrap and refrigerate for 20 minutes to rest. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 22cm loose-bottomed tart tin and line base with baking paper. Place pastry on a lightly floured work surface. Using a lightly dusted rolling pin, start to evenly flatten roll dough, keeping it as round and neat as possible around the edges making an indent in dough at quarter turns. With even pressure, turn and lift pastry in a clockwise direction, rolling to a thickness of approximately 3mm. To check if
- For the pastry cream, place 400ml milk and vanilla in a saucepan and bring to the boil. Meanwhile whisk egg yolks and sugar in a bowl, then add cornflour and remaining 100ml milk, whisking until combined. Gradually whisk milk mixture into egg mixture until combined. Return mixture to a clean saucepan set over medium heat. Whisk vigorously and continuously until the pastry cream begins to bubble. Remove from heat and transfer to a bowl. Cover with plastic wrap (the pastry cream should come into contact with the plastic wrap to form a seal) and refrigerate for about 1 hour or until cool. This can be made a day in advance. Once pastry cream is cold, whisk cream to soft peaks, then fold through pastry cream until combined. Fill tart shell with pastry cream mixture, arrange with raspberries, and dust with icing sugar to serve.
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