Fresh Raspberry Blueberry Tart With A Shortbread Crust Recipes

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RASPBERRY CRUMBLE TART



Raspberry Crumble Tart image

This raspberry tart begins with a shortbread crust which is topped with berries of your choice. Add a vanilla cream filling, a streusel topping and sprinkle with sugar to create a creme brulee type upper crust.

Provided by Abbe Odenwalder

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

1 c sugar plus 2 T sugar
1/4 t salt
1 stick butter chilled
1 1/4 c flour
3/4 t cinnamon
1/4 t baking powder
2 eggs
1/2 c Greek yogurt
2 T cream or milk
2 t vanilla
2 c of raspberries
2 c of fresh blueberries (or use all raspberries or blueberries or any other berry!)

Steps:

  • Preheat oven to 350.
  • In a medium bowl, combine 3/4 c sugar and salt. Cut in the butter, until the mixture resembles coarse meal. Stir in the flour. Reserve 1/2 the mixture.
  • Add cinnamon, baking powder and 1 egg to the other half. Mix until blended.
  • Press into the bottom of a 9″ tart pan. Bake for 10 minutes.
  • While the pastry is baking, whisk together 1/4 c of the sugar, the remaining egg, the yogurt, cream or milk and the extract.
  • Remove the pastry from oven and cover with berries. Spread the yogurt mixture over the fruit and sprinkle with the reserved butter-flour mixture. Sprinkle with the remaining 2 T of sugar.
  • Bake for about 30 minutes, though this may take longer. When it is almost finished, if the top is still not brown, I brown this under the broiler to give it a creme brulee like crust. Serve warm with whipped cream or ice cream.

FRESH RASPBERRY AND BLUEBERRY TARTS



Fresh Raspberry and Blueberry Tarts image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 24 to 30 tarts

Number Of Ingredients 16

2 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
8 ounces cold butter, diced into cubes
1/4 cup cold water
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup sugar
1 lemon, zested
1/4 cup all-purpose flour
1/4 cup sugar
Pinch salt
1/4 teaspoon ground cinnamon
4 tablespoons cold butter, diced
1/2 cup creme fraiche
2 tablespoons lavender honey

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.

RASPBERRY TART



Raspberry Tart image

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

3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
1 cup good raspberry preserves
1 1/2 pints fresh raspberries (3 packages)

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.

BLUEBERRY AND VANILLA CUSTARD TART



Blueberry and Vanilla Custard Tart image

This tart may take a bit of time to assemble, but it's worth the effort! With a rich vanilla custard sitting atop a cinnamon-y shortbread crust and finished off with a fresh blueberry topping, it's sure to wow! This is also fantastic with a simple shortbread crust, so feel free to omit the cinnamon and cream of tartar from the crust, if desired. Make sure to allow for plenty of time for cooling!

Provided by Kim

Categories     Fruit Tarts

Time 5h10m

Yield 10

Number Of Ingredients 18

1 ¼ cups all-purpose flour
⅓ cup white sugar
¾ teaspoon ground cinnamon
½ teaspoon cream of tartar
¼ teaspoon salt
10 tablespoons unsalted butter, melted and cooled
1 large egg, at room temperature, separated
1 teaspoon vanilla extract
1 teaspoon water, or as needed
3 large egg yolks, at room temperature
4 tablespoons white sugar
⅛ teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 cups fresh blueberries
3 tablespoons white sugar
1 tablespoon lemon juice
2 teaspoons cornstarch

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch tart pan with a removable bottom.
  • Mix flour, sugar, cinnamon, cream of tartar, and salt for crust together in a medium bowl until combined. Mix in melted butter, egg yolk, and vanilla until combined. Firmly press 2/3 of the mixture into an even layer in the bottom of the prepared tart pan. Sprinkle remaining 1/3 of the mixture around the edges, then press firmly and evenly into the sides of the pan, creating a slightly raised edge over the top. Lightly prick the bottom of the crust with a fork several times, not going all the way through.
  • Mix egg white and water together until combined. Brush a light layer of egg white over the bottom of the crust. Place the tart pan onto a baking sheet.
  • Bake in the preheated oven just until the crust begins to brown, 25 to 27 minutes. Remove from the oven and allow crust to cool for 15 minutes. Leave the oven on.
  • While crust is cooling, make the custard. Whisk together egg yolks, sugar, and salt until thick and light in color. Mix in vanilla extract. Gradually add heavy cream, mixing gently but thoroughly, to avoid incorporating too much air. Carefully pour custard into the cooled crust. (You may or may not have extra; just don't overfill.)
  • Place tart back into the oven and bake until custard is just set and lightly browned, about 30 minutes. Remove from the oven and cool to room temperature, at least 1 hour.
  • While tart cools, make blueberry topping. Place blueberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until berries begin to burst and release their juices, about 15 minutes. Combine lemon juice and cornstarch in a small bowl or measuring cup. Add cornstarch mixture to the blueberries, stirring constantly, and cook until thickened, 1 to 2 minutes. Remove from heat and allow to cool to room temperature.
  • When both the tart and the blueberries have cooled, carefully spoon blueberries over the top of the tart, and spread gently into an even layer. Place tart into the refrigerator and chill for at least 2 hours. Remove sides of tart pan, slice, and serve.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 33.4 g, Cholesterol 143.2 mg, Fat 22.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 13.4 g, Sodium 108.1 mg, Sugar 18.6 g

RASPBERRY CREAM TARTS



Raspberry Cream Tarts image

Dana Dziedzic of Daggett, Michigan tops a shortbread cookie shell with almond filling and fresh berries to create an appealing dessert that's fit for a special meal.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 15

1 teaspoon unflavored gelatin
1/2 cup cold 2% milk, divided
4 teaspoons sugar
1 tablespoon all-purpose flour
Dash salt
1 large egg yolk, lightly beaten
1/4 teaspoon almond extract
CRUST:
1/2 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons butter, softened
1/3 cup heavy whipping cream
4 teaspoons confectioners' sugar
3/4 cup fresh raspberries

Steps:

  • In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining 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. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes. , For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray. , Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries.

Nutrition Facts : Calories 605 calories, Fat 36g fat (21g saturated fat), Cholesterol 211mg cholesterol, Sodium 446mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 4g fiber), Protein 9g protein.

BLUEBERRY TART



Blueberry Tart image

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

Provided by LOUIE75

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
  • Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
  • Pour blueberry filling over the cooled crust. Let cool before slicing.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g

BLUEBERRY CORNMEAL SHORTBREAD TART



Blueberry Cornmeal Shortbread Tart image

Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface allows the fruit to cook down, thickening and getting jammy with just a little bit of flour to help it along. It's ideal for baking, slicing and bringing to any and all outdoor gatherings, or serving at home with a ridiculous amount of vanilla ice cream.

Provided by Alison Roman

Categories     pies and tarts, dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups/190 grams all-purpose flour
1/3 cup/55 grams cornmeal
1/3 cup/50 grams confectioners' sugar
1/4 cup/55 grams light brown sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly
1 pound/455 grams blueberries
1/2 cup/110 grams light brown sugar
2 tablespoons apple cider vinegar or fresh lemon juice
2 tablespoons all-purpose flour
Small pinch of kosher salt

Steps:

  • Heat oven to 350 degrees.
  • Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners' sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
  • Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
  • Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
  • Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
  • Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
  • Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

HEAVENLY BLUEBERRY TART



Heavenly Blueberry Tart image

Mmm-this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. -Lyin Schramm, Berwick, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 tablespoon vinegar
FILLING:
4 cups fresh blueberries, divided
2/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 380 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 173mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.

AUSTRIAN RASPBERRY/BLUEBERRY SHORTBREAD



Austrian Raspberry/Blueberry Shortbread image

I actually first saw their Austrian Shortbread recipe years ago in Gourmet Magazine. I was intrigued with the interesting yet simple technique involved in achieving an extremely light textured shortbread (see recipe). I originally made it just as the recipe specifies layering raspberry jam between the two layers, but recently decided to try a less sweet and simpler version, using fresh fruit mixed with a bit of sugar, flour and lemon. Both versions are delicious but with fresh fruit so abundant and beautiful at the moment, I opted for this blueberry/raspberry rendition today...and no one seemed to complain!!

Provided by The Cafe Sucre Fari

Categories     Dessert

Time 1h10m

Yield 18 serving(s)

Number Of Ingredients 14

7 ounces butter, slightly softened
2 egg yolks
3/4 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup fresh blueberries
1/2 cup fresh raspberry
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons all-purpose flour
2 tablespoons sugar
confectioners' sugar, for dusting

Steps:

  • Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and vanilla and mix well.
  • Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).
  • Heat the oven to 350 degrees. Lightly grease a 8x8 or 9x9 square baking pan or a 10-inch tart pan with removable bottom. (I use Baker's Joy spray).
  • Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of the greased baking pan (or tart pan). Make sure the surface is covered evenly with shreds of dough.
  • Gently mix the blueberries, raspberries and the lemon juice in a medium bowl. Mix sugar, flour, lemon zest in a small bowl until combined, then add to blueberry/raspberry mixture and mix gently with your hand to coat the berries with the flour mixture.
  • Cover the bottom layer of dough with the blueberry mixture as evenly as possible, gently pressing the berries into the dough. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. (I grate this second ball of dough onto a piece of plastic wrap, then sprinkle over the berries.).
  • Place in oven and cover lightly with foil, bake for 20 minutes, then remove foil. Continue baking until lightly golden brown and the center no longer wiggles, about 20-30 minutes longer. Remove from oven and allow to cool.
  • After the shortbread is cooled, sprinkle with powdered sugar, if desired or drizzle with lemon glaze. For lemon glaze, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice. Add enough milk, 1 teaspoon at a time, to thin out to thick drizzling consistency.
  • Cool on a wire rack, then cut in the pan with a serrated knife. Chilling the pan in the fridge makes it a lot easier to get clean cuts.
  • Adapted from Butter Sugar Flour Eggs.

BLUEBERRY TART



Blueberry Tart image

Fresh, flavorful blueberries are the star of this delectable tart. Add thin strips of lemon zest for a colorful garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 10

1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
3 tablespoon fresh lemon juice
2/3 cup sugar
Pinch of salt

Steps:

  • Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
  • Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
  • Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
  • In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
  • Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Nutrition Facts : Calories 272 g, Fat 10 g, Fiber 2 g, Protein 2 g

BLUEBERRY SHORTBREAD CRUMBLE



Blueberry Shortbread Crumble image

"Try this dessert with other seasonal fruit. It's quick and easy and you'll love the delicate flavour." Source: I've Got to Have THAT Recipe, Too!

Provided by frozen_rain

Categories     Dessert

Time 1h10m

Yield 8 squares, 8 serving(s)

Number Of Ingredients 13

2 cups flour
1/4 cup icing sugar
1 cup butter
1/3 cup flour
1/3 cup white sugar
1 (600 g) package unsweetened frozen blueberries or 2 1/2-3 cups fresh blueberries
butter
1/2 cup butter, melted
3/4 cup flour
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup sliced almonds

Steps:

  • Crust:
  • In a medium bowl, mix flour and sugar together. Cut in butter until mixture is crumbly. Press into a 10-inch pie plate or a 10-inch springform pan. Press dough up sides approximately 1 inch.
  • Bake at 400F for 10-12 minutes.
  • Filling:.
  • In a large bowl, combine flour and sugar and quickly toss with blueberries. As soon as crust is out of oven, fill crust with blueberry mixture. Dot with butter and cover with topping.
  • Topping:.
  • In a medium bowl, combine all ingredients and sprinkle on top of blueberries.
  • Bake at 400F for 30 minutes. Serve warm with ice cream or whipped cream.

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From pillsbury.com


FRESH RASPBERRY AND BLUEBERRY TARTS RECIPE - FOOD NEWS
May 26, 2016 - Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie! A classic raspberry tart recipe with a shortbread crust filled with pastry cream, topped by an artful arrangement of fresh raspberries, and glazed with jam. Classic […]
From foodnewsnews.com


STRAWBERRY, RASPBERRY, BLUEBERRY TART » HTTPS://WWW ...
2013-07-31 Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling.
From justgetoffyourbuttandbake.com


BLUEBERRY RASPBERRY TART - RECIPE GIRL
2007-02-16 In a medium bowl, toss the blueberries, sugar, cinnamon, butter and lemon juice together. Spoon the filling evenly into the tart shell. Bake the tart for 12 minutes. Reduce the heat to 350° F. and bake until the berries are slightly soft, about 10 …
From recipegirl.com


RASPBERRY CURD FRUIT TART - BAKES BY BROWN SUGAR
2020-08-19 In a 3-quart saucepan combine the raspberry puree, the remaining sugar, the lemon juice, and the eggs. Cook over medium-low heat, whisking constantly until the curd thickens and reaches a temperature of 185 degrees F. Remove the curd from the heat and whisk in the room temperature butter 2 tablespoons at a time.
From bakesbybrownsugar.com


FRESH BERRY SHORTBREAD TART WITH CREAM CHEESE FILLING
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla. Reduce the speed to low and beat in the flour mixture until just incorporated. Gather dough and form a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill. Preheat oven to 350ºF. Grease a tart pan with a removable bottom.
From tastykitchen.com


BERRY FILLED SHORTBREAD BRUNCH TART RECIPE - PILLSBURY.COM
2014-09-11 2. Press 1 1/2 cups of the mixture evenly in ungreased 9-inch tart pan with removable bottom. Bake 12 minutes. Remove to cooking rack; cool 15 minutes. 3. Meanwhile, in small bowl, stir preserves to soften; set aside. In another small bowl, mix mascarpone cheese, remaining 1/4 cup powdered sugar and remaining 1/2 teaspoon vanilla until well ...
From pillsbury.com


SIMPLE 6-INGREDIENT FRESH FRUIT TART | BLUEBERRY TART | KIWI TART ...
Take a fork and prick the bottom dough about 10-12 times. Bake in a preheated 350 for about 17 to 19 minutes. Remove and let it cool completely. Meanwhile, in a medium mixing bowl, combine the mascarpone, yogurt and powdered sugar. Blend well.
From allyskitchen.com


RASPBERRY PIE WITH SHORTBREAD CRUST
2017-05-25 For the raspberry pie filling: Heat oven. Preheat oven to 375ºF. Simmer sugar. Heat a medium saucepan over medium heat and combine the sugar, cornstarch, salt, lemon juice and ¾ cup of water. Cook, stirring, until the sugar has completely dissolved. Add the raspberries.
From cookingwithcocktailrings.com


LEMON TART WITH RASPBERRY SHORTBREAD CRUST RECIPE - I CAN COOK …
2013-05-10 When the pie tart is done in the freezer, preheat your oven to 425 degrees and place the rack in the center of the oven. Add the tart pan to a baking sheet and bake for 13-15 minutes. Remove from the oven and let cool. While the tart crust cools, pour the lemon mixture into a large saute pan over low heat.
From icancookthat.org


RUSTIC RASPBERRY TARTS - TWO CUPS FLOUR
2019-01-08 Preheat oven to 375 F (190 C) and line a baking tray with parchment paper. Divide pastry dough into 6 even portions. Roll each portion into a ⅛ -¼ inch thick circle. Sprinkle a thin layer of almond flour onto center of circle, leaving a 1-1.5 inch border. Place raspberries onto almond flour, enough to cover dough.
From twocupsflour.com


RASPBERRY & WHITE CHOCOLATE SHORTBREAD TART - TRULY INDULGENT!
2017-01-30 Spread with the raspberry jam evenly over the dough, leaving a ¼-inch border and then scatter with the berries. Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface. Bake the tart for 40 – 45 minutes, until lightly browned. Scatter with the white chocolate chips.
From errenskitchen.com


RASPBERRY BARS WITH BUTTERY SHORTBREAD BASE AND STREUSEL TOPPING
2020-06-08 Preheat oven to 350. Grease and flour and cover a 9-inch square baking pan with foil. Spray the foil with cooking spray. Cream the butter and sugar together just until combined. Add vanilla. Sift flour and salt together and, with mixer set on low, slowly add to butter until almost comes together as a dough ball.
From southernfoodandfun.com


LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
2021-04-01 Makes about 1/2 – 2/3 cup blueberry sauce and you’ll use about half for the swirl. (Reserve extra for garnish/serving.) Preheat oven to 350°F (177°C). Crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to …
From sallysbakingaddiction.com


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