Rustic Raspberry Tart Recipes

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.

Steps:

• In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour., In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper., Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.

Steps:

• Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.

Steps:

• For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool. For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd. To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar. Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating. Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great! A Susi's Kochen und Backen Original Recipe

Steps:

• Crust: In a med-sized metal bowl, combine flour, salt and baking powder. Add butter and cut into flour with pastry cutter until crumbs form and it resembles a course meal. Sprinkle with vinegar and water and knead gently until dough forms. Do not over-mix. Wrap dough in plastic wrap and chill at least 2 hours or overnight.
• Processor method: Combine flour, salt and baking powder with cold butter, pulse briefly and add vinegar and water until combined (approx. 15-20 sec). Do not over-mix, or dough will be tough. Chill, as above.
• Preheat oven to 375º.
• Roll out dough to form a 13 1/2" circle (rough edges add character).
• Place into a 10 1/2" springform pan and press 1 1/2" up the sides of the pan. Set aside. Note: I don't own a springform pan and used instead my 9" Pyrex pie pan. I had no problems.
• Baker's Tip: roll out dough on floured plastic wrap for easy transfer to pan.
• Filling: Wash lemon well and slice off the ends, cut into eighths and remove seeds, but [*do not*] remove the rind.
• Add all filling ingredients to blender and blend well until liquefied, about 1 minute.
• Pour into unbaked tart shell.
• Bake at 375 degrees for 10 min, then lower temperature to 325 degrees and bake 30-40 more minutes (closer to 40 minutes for my tart), or until knife comes out clean.
• Set aside to cool at least 45 minutes or up to 1 hour. The longer it sits the firmer the tart will be and much easier to slice. I sliced the tart a half hour after removing from the oven and that was too soon.
• Top with fresh raspberries and if desired, a [light] dusting of powdered sugar.