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.
ALL GROWN UP RASPBERRY HOT TART
Steps:
- Preheat the oven to 375 degrees F.
- Roll the pie crust to 15 by 15 inches, and cut into 4 equal squares. Create a small border around the end of the crust by running a damp finger around it. Staying inside the border spread 1 tablespoon of lemon curd on half of the square. Spread 2 tablespoons of the jam on top of the curd and fold the square over, pressing the edges closed. Place the tarts in the freezer for 5 to 7 minutes, to firm.
- Bake the tarts on a cookie sheet for 10 to 12 minutes, until browned. You may have to turn the pan once to get even color.
- Meanwhile, in a double boiler on the stove, melt the chocolate chips. Remove from the heat and whisk in the cream.
- To serve, put a scoop of ice cream on a plate, top with a warm tart and drizzle with chocolate sauce.
KIWIFRUIT TART
This is from The Complete Vegetarian Cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. "This delicious French Tart can also be made with halved stoneless Angelina or dark red plums."
Provided by dicentra
Categories Tarts
Time 35m
Yield 1 tart
Number Of Ingredients 7
Steps:
- Peel kiwifruit and cut into ¼ inch slices. Beat all the remaining ingredients together.
- Arrange kiwifruit, overlapping slices in circles in the pie shell, starting at the edge and working into the middle.
- Pour egg mixture over and brush over any fruit that is not coated.
- Bake at 425 for 25-30 minutes or until filling is firm. Serve warm or cool with sifted powdered sugar.
Nutrition Facts : Calories 2061, Fat 103, SaturatedFat 32, Cholesterol 506.2, Sodium 1024.2, Carbohydrate 264.1, Fiber 35.9, Sugar 134.2, Protein 39.4
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
HEALTHY RASPBERRY DESSERT
This is a recipe I tried at Trader Joe's and really liked. It uses nonfat Greek Yogurt, fresh raspberries and agave nectar. . .super simple and refreshing for the summer months. It's tart, sweet, smooth and crunchy!
Provided by januarybride
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place 2T of yogurt on the bottom of each dish (I use a small cookie scoop so that its somewhat rounded).
- Place 7 raspberries on the top of each.
- Drizzle 1 tsp of Agave nectar over the top of each.
- Place 1 sprig of mint on each.
- Serve immediately (otherwise the sweetener will start to run to the sides of the bowl and your raspberries may "bleed" into the yogurt.
- Optional: This tastes nice with a little fresh mint mixed into the yogurt as well!
Nutrition Facts : Calories 24.2, Fat 0.1, Cholesterol 0.6, Sodium 23.9, Carbohydrate 4, Fiber 0.9, Sugar 3, Protein 1.9
MOTHER'S RASPBERRY TART
Provided by Molly O'Neill
Categories weekday, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In the bowl of a food processor, combine the flour, salt and brown sugar and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks and continue to pulse until the mixture pulls away from the sides of the bowl.
- Press the dough into the bottom and about 1/2 inch up the sides of a buttered 9-inch tart pan with a removable bottom. Bake until light brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack.
- Select 10 pretty raspberries for garnishing the cake and set them aside. Place the rest of the raspberries with their juice in a saucepan and add the granulated sugar. Cook over medium heat, stirring, until the mixture boils. Combine the cornstarch with 1 tablespoon water and stir it into the boiling fruit. Cook, stirring, until the mixture thickens slightly, about 3 minutes. Remove from the heat.
- Remove the rim of the tart pan and pour the fruit into the cooled shell. Cover with plastic wrap and refrigerate for several hours or until set. Garnish with the reserved berries and serve with whipped cream, if desired.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 44 milligrams, Sugar 17 grams, TransFat 1 gram
MARVELOUS MURRAY'S KIWIFRUIT TART
Categories Fruit Dessert Bake Kiwi Summer Hazelnut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 11-inch tart
Number Of Ingredients 10
Steps:
- Reserve a quarter of dough for another use. On a floured surface with a floured rolling pin roll out remaining dough into a 14-inch round (about 1/8 inch thick) and fit into an 11- by 1 1/4-inch round tart pan with a removable fluted rim. Trim dough flush with rim. (Don't worry if dough cracks; press dough together to patch any holes.) Prick shell lightly all over with a fork. Chill shell, covered, 30 minutes.
- Preheat oven to 425°F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 15 minutes and remove weights or rice. Bake shell until pale golden, about 10 minutes more, and transfer to a rack to cool.
- Reduce temperature to 350°F.
- Chop hazelnuts. Peel kiwifruits and quarter lengthwise. Halve vanilla bean half lengthwise and scrape seeds into a small saucepan, reserving pod for another use. Add butter and melt over moderately low heat until golden brown. Cool mixture to room temperature.
- Into a small bowl sift flour. In a bowl with an electric mixer beat eggs with sugar and rum until thick and pale. Fold in flour gently but thoroughly. Fold butter into egg mixture gently but thoroughly.
- Arrange kiwifruits evenly in one layer in tart shell and pour filling over them, spreading evenly. Sprinkle hazelnuts over filling and bake in middle of oven 35 minutes, or until top is golden. Cool tart in pan on a rack.
HEALTHY RASPBERRY-KIWIFRUIT TART
Got this from Fitness magazine (July 2003). The difference between this tart and others similar that I've had is the crust. Delicious!!! I used splenda and fat-free cream cheese for even less guilt (alright, I did it so I could eat more...)but it's hardly a splurge if you go full-on. Of course, I'd never substitute good, old-fashioned butter. This tart is really pretty, and can be used with most any in-season fruit. Enjoy!
Provided by AmbyDawn
Categories Tarts
Time 53m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F Crush grahams in food processor into fine consistency Add sugar, butter and egg white, mix briefly to moisten mixture Coat bottom of tart pan with cooking spray and press mixture onto bottom and sides of pan, trying to maintain uniform thickness Bake 8 minutes or until edges are golden brown Cool crust while preparing filling In large bowl, beat together cream cheese, sugar and vanilla until smooth Spread on bottom of tart Arrange kiwi in slightly overlapping slices around edge of tart, filling center with raspberries Wrap in plastic and chill Bring jelly and 1 tbsp.
- water to boil in small saucepan over medium-high heat, stirring frequently Cool 10 minutes Brush glaze over fruit Chill for 30 minutes.
Nutrition Facts : Calories 196.2, Fat 8.1, SaturatedFat 5, Cholesterol 23.8, Sodium 99.2, Carbohydrate 29.4, Fiber 1.8, Sugar 22.6, Protein 3
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