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.
RASPBERRY TART
This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can be made up to one day in advance; avoid filling it until an hour or two before you are ready to serve it in order to keep the shell as crisp and flaky as possible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
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.
RASPBERRY TART
Steps:
- Put the milk in a saucepan. Split the vanilla bean, scraping the seeds into the milk, then drop in the pot. Heat to a simmer, remove from heat, cover, and set to infuse 10 minutes.
- In bowl using an electric mixer, beat the yolks with the sugar until pale. Beat in the flour. Pull the vanilla bean from the milk and whisk the milk gradually into the egg mixture. Pour back into the saucepan, bring to a boil, and cook 1 minute. Remove from the heat and stir in the framboise. Strain into a bowl, cover with plastic wrap, and set aside to cool. When chilled, whip the cream and gently fold it in.
- Spread the pastry cream evenly in the base of the prepared cookie crust. Arrange the berries neatly over top.
Nutrition Facts : Calories 183, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 87 milligrams, Carbohydrate 22 grams, Fiber 3.5 grams, Protein 3 grams, Sugar 9 grams
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 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.
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.
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
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