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.
RASPBERRY MARZIPAN TART
This tart isn't overly sweet ... perfect for our taste buds. The flavors of raspberry and marzipan were delish. Next time, I may try another fruit like Trish suggests. A great dessert that will impress your guests!
Provided by Trish Morris
Categories Other Desserts
Time 1h
Number Of Ingredients 17
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 MARZIPAN TART
A simple to make but very rich dessert. Serve small slices of this decadent treat :) Garnish with Fresh Strwberries for a more elegant presentation if you like.
Provided by Steve P.
Categories Pie
Time 1h10m
Yield 1 Nine inch tart, 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 294.1, Fat 17.1, SaturatedFat 7.9, Cholesterol 70.2, Sodium 70.1, Carbohydrate 32.5, Fiber 1.4, Sugar 21.6, Protein 4.2
RASPBERRY FRANGIPANE TART
I love my 9-inch fluted tart pan with the removable bottom. It's the perfect size. Nine inches of tart is plenty to feed a small crowd, but not too big to be portable. I love it because everything made in a fluted tart pan looks pretty. And I love the action of slipping off the sides to reveal a perfect fluted dessert edge. Here I filled it with a tender almond-scented raspberry and frangipane tart. Gorgeous pastry, cake-like almond filling and tangy fruit makes a lovely combination. And, thanks to my favorite pan, it looks just as good as it tastes.
Provided by Samantha Seneviratne
Categories dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl. Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces. Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form. Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet. It should just hold together when you squeeze it in your hand.
- Gather the dough into a rough ball in the bowl with your hands. Put a piece of plastic wrap on the counter and set the dough on it. Wrap the dough and flatten it into a 6-inch disc. Refrigerate until cold, at least 1 hour.
- For the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground. Add the granulated sugar, butter, salt and almond extract and blend until smooth. Add the eggs and blend until smooth. Add the flour and pulse until just combined.
- Heat the oven to 375 degrees F. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle. Ease the dough into a 9-inch tart pan with a removable bottom. Gently press in the edges, then run a rolling pin over the top to trim the edges. Refrigerate for at least 30 minutes or freeze for 15 minutes. Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Reduce the oven temperature to 350 degrees F.
- Scrape the filling into the tart pan and spread it out evenly. Top evenly with the raspberries and sprinkle with the sliced almonds. Bake until the filling is puffed and golden brown, 35 to 40 minutes. Transfer to a rack to cool. Serve warm or at room temperature sprinkled with confectioners' sugar.
CHOCOLATE-RASPBERRY TART
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
- In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.
Nutrition Facts : Fiber 4 g
RASPBERRY-MARZIPAN TARTS
Provided by Lesley Porcelli
Categories Berry Dairy Egg Fruit Nut Dessert Bake Raspberry Healthy Self Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 17
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.
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- Prepare pastry. Grease a 9-inch fluted tart pan with removable bottom. Press dough evenly into bottom and sides of prepared pan. Bake in a 350 degree F oven 18 to 20 minutes or until just lightly browned. Place pan on a wire rack.
- In food processor or blender container, combine almonds, sugar, and flour. Cover; process or blend 1 minute or until almonds are finely ground. Add butter and 1 of the eggs. Process until smooth. Add the remaining egg, vanilla, and almond extract. Process until blended. Add the nuts and process with on-off turns until mixd in. Spread the jam over the bottom of the tart shell. Spoon the filling over the jam and spread evenly to cover. Bake in 350 degree F oven 30 to 35 minutes or until the filling is golden brown and firm when lightly touched. Cool in pan on wire rack. In a small saucepan melt the chocolate over low heat. Spread over the filling. If desired, arrange raspberries and nuts around edge and in center to garnish. Refrigerate tart 10 minutes or until chocolate sets. Makes 12 servings.
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