Raspberry Marzipan Tart Recipes

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.

RASPBERRY-MARZIPAN TARTS

Steps:

• Crust:
• Combine butter, sugar and salt in a bowl. Beat in egg, then flour, 1/4 cup at a time, until you get a shaggy dough (it holds together loosely, but it's not smooth or elastic). Dust a surface with flour, transfer dough to surface and, with lightly floured fingers, knead once or twice until a sticky dough forms. Wrap in plastic wrap; refrigerate at least 40 minutes. Heat oven to 350°F. Divide dough in half; reserve half for Chocolate-Banana Tarts or freeze, well-wrapped, for another use. Divide remainder into 4 pieces. With lightly floured fingertips, press 1 piece into each tart pan, working dough up the sides evenly. (If dough tears on bottom, smooth dough over hole to close it up.) Prick pastry along bottom with a fork several times. Gently press a small square of foil into each pastry shell (do not press down hard). Top each with 1 tablespoon uncooked rice or dried beans (to prevent pastry from puffing up). Place on a baking sheet and bake 10 minutes. Remove foil and rice from each crust; discard. Return crust to oven; cook until golden, about 5 minutes more. Keep oven on.
• Filling:
• Combine butter and sugar. Beat in yolk, followed by flour, until combined. Beat in milk until incorporated. Divide filling among tart shells and bake until puffed, about 15 minutes.
• Fruit:
• Heat preserves with 1 tablespoon water in a small sauté pan over low heat until melted, about 3 minutes. Press through a sieve into a bowl. Let cool. Arrange about 7 raspberries on top of each tart. Brush glaze onto raspberries and drizzle remaining glaze over raspberries until covered. Serve immediately.

RASPBERRY MARZIPAN TART

Steps:

• 1. Pastry : put flour, sugar into a food processor and pulse to mix. Cut butter into cubes and add. Pulse till butter is blended to course crumbs. Add Lemon juice and pulse till mix forms a ball. Remove and place in the middle of an ungreased 10inch springform pan. Press the dough from the middle out. If the dough is to sticky just flour your fingers. Press the dough half way up the side of the pan. Spread raspberry jam on the bottom and place in fridge while preparing filling
• 2. Preheat oven to 350. Filling: cream butter and add sugar, beat till fluffy. Add eggs one at a time scraping the sides as you go. Add the zest and almond extract. On low speed add the ground almonds till just mixed and evenly distributed. Pour mix in prepares shell. Bake for 45 min or until the pastry is golden and a toothpick inserted comes out clean. Remove and let cool
• 3. Melt jam on the stove or microwave. Brush jam over the top of the cooled tart. Refrigerate for up to 3 days. Place fresh raspberries and dust with icing sugar just before serving

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.

SOFIA'S RASPBERRY MARZIPAN TART

Steps:

• Preheat oven to 350 degrees. Grease 9" Spring Form pan. In a large bowl, combine flour, 1/3 cup sugar, 1 teaspoon baking powder. Add 1/2 cup butter and egg. Blend with a pastry blender until dough forms. Press dough over bottom and up sides of prepared pan. Spread 1/4 cup jam over dough. Chill while preparing filling. In a small bowl cream 2/3 cup sugar, 1/2 cup butter, almond extract until fluffy and light. Add eggs one at a time, beating well after each addition. Stir in grated almonds. Spoon over jam and cake layer in spring form pan; spread gently. Bake for 40-50 minutes or until a deep golden brown. Cool two hours before removing from pan. Spread top with 1/4 cup jam (or a little more). Blend glaze ingredients until smooth. Drizzle over tart. Eat.

RASPBERRY MARZIPAN TART

Steps:

• For crust layer: Combine flour, sugar, baking powder, butter and egg with pastry blender until dough forms.
• Press dough over bottom and up sides of greased 9-inch round cake pan or pie pan.
• Spread 1/4 cup preserves over dough.
• Chill while preparing filling.
• For Filling: In small bowl, cream butter with sugar and almond extract until light and fluffy.
• Add eggs, 1 at a time beating well after each addition.
• Stir in almonds.
• Spoon filling over preserves layer.
• Spread gently.
• Bake at 350 degrees 40-50 minutes or until deep golden brown.
• Cool 2 hours.
• Loosen edges.
• Gently remove from pan.
• Spread with remaining 1/4 cup preserves.
• Drizzle Glaze over tart.
• For Glaze: Combine powdered sugar and lemon juice and blend well.

JAMES MARTIN'S DOUBLE RASPBERRY BAKEWELL TART

Steps:

• Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.
• Heat the oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.
• Take the tart case from the fridge, line with baking parchment and baking beans and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy. Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.
• Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.
• Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.