Raspberry Tart Recipes

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.

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.

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:

• Mix the flour, sugar, and lemon peel, in a food processor.
• Add the butter and pulse until the mixture resembles a coarse meal.
• Add salt and pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
• Gather the dough into a ball; flatten into a disk then wrap the dough in plastic and refrigerate until firm, about 1 hour.
• Position the rack in the center of the oven and preheat the oven to 400°F
• Roll out the dough on a floured surface to an 11-inch round then transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
• Heat in the microwave the almond paste with 2 T of butter to thin it out, then spread on top of the dough, leaving a 2-inch border.
• Stir the lemon juice into the raspberry preserve and spread on top of almond paste, still leaving a 2-inch border.
• Fold the 2-inch dough border over to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough (looks like a flat pie).
• Bake until the crust is golden, 35 to 40 minutes.
• Allow to cool.
• Sprinkle with the almonds and dust with the powdered sugar, if you wish.
• Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
• Optional: Top with chopped hazelnuts instead of almonds; or mix some lemon juice w/powdered sugar and drizzle over the top after cooking.
• *There are several good almond paste recipes on Zaar.

Steps:

• Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
• Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
• To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.

Steps:

• In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set. , In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.

Steps:

• Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
• Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
• Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
• Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
• In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
• Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
• Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
• Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
• Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
• Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
• Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
• Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
• Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)

Steps:

• Make dough:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)
• Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
• Make topping while dough chills:
• Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.
• Assemble pie:
• Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.

Steps:

• In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

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.

Steps:

• To make the pastry, put the flour and butter in a large bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Tip in the sugar, lemon zest and a pinch of salt and mix slightly. Now work in the egg yolk and vanilla extract until you have a smooth dough. Roll the dough into a ball, wrap in cling film and chill for at least 1 hour (or up to 2 days).
• While the pastry is chilling, make the lemon crème pâtissière (lemon custard). Put the egg yolks and sugar in a bowl and whisk together using a balloon whisk for 1-2 minutes until the mixture turns pale. Tip in the flour and cornflour and mix well. Put the milk and lemon zest in a saucepan and bring to the boil. Pour the boiling milk over the mixture in the bowl, whisking continuously until everything is smooth.
• Pour the custard into the pan, place over a medium heat and simmer for 2 minutes, stirring continuously until it has thickened. Remove the pan from the heat and stir in the lemon juice and butter. Pour the custard into a clean bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then put in the fridge until completely cold. (The custard will keep in the fridge for up to 2 days.)
• To make the frangipane (almond cream), tip all the ingredients into a bowl and mix until everything is well combined. (The frangipane will keep in the fridge for up to 4 days.)
• On a floured surface, roll out the chilled pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart tin. Trim the pastry with a small knife but leave a lip hanging over the edge. Chill the tart case for at least 1 hour - if you have room to put it in the freezer, this would be ideal.
• Put a baking tray in the oven and preheat the oven to fan 180C/ conventional 200C/gas 6. Using a spatula, stir the crème pâtissière until smooth, then spread three quarters of it over the base of the tart case.
• Spoon the frangipane into a piping bag fitted with a smallish nozzle (about 1cm). If you don't have a piping bag, spoon the mixture into a tough plastic bag, squeeze it into the end, then cut off the tip. Pipe lines of frangipane evenly over the custard. Don't worry about the gaps, as the frangipane will spread while cooking.
• Put the tart tin on the hot baking tray and bake for 30-40 minutes until the frangipane is golden brown and the pastry is biscuity brown. The frangipane will puff up during the baking. Trim off the overhanging pastry with a small knife to give a professional finish. Lift the tart and base from the tin and leave on a wire rack to cool completely.
• To make the topping, put the cream in a bowl and lightly whip until billowy. Using a spatula, gently fold the remaining crème pâtissière into the cream, then spread the mixture evenly over the frangipane.
• Arrange the raspberries on top, placing them upside down in concentric circles as closely as possible. Put the jam and kirsch in a small pan and bring to the simmer, stirring, until it lightly coats the back of the spoon. Using a pastry brush, gently brush the raspberries with the glaze. Cool slightly, then, using a palette knife, ease the tart off the base on to a serving plate.