RASPBERRY CUSTARD PIE
Dorothy Regnier of Kamloops, British Columbia suggests, "You can substitute other kinds of berries or rhubarb in the filling for this pie. But raspberries are hard to beat!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 588 calories, Fat 20g fat (12g saturated fat), Cholesterol 118mg cholesterol, Sodium 259mg sodium, Carbohydrate 95g carbohydrate (62g sugars, Fiber 6g fiber), Protein 8g protein.
JACKIE'S OLD-FASHIONED RASPBERRY CRISP
From my mother's collection of favorite recipes comes a delicious raspberry crisp, akin to the Dutch apple pie baking style. Serve with whipped cream.
Provided by David Boland
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
- Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
- Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
- Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
- Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 78.6 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 6.4 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 169.9 mg, Sugar 48.6 g
RASPBERRY CUSTARD TART
Our Test Kitchen created this pretty dessert to help you impress guests at your next gathering. With a yummy raspberry layer and nutty homemade crust, it's hard to believe that a slice isn't an invitation to stray from healthy eating goals.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 198 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 44mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
OLD-FASHIONED RASPBERRY TART
Serving this tart is a breeze: Both the dough for the crust and the custard filling may be prepared the day before and refrigerated. On the day you intend to serve the tart, bake the tart shell and leave it at room temperature. A few hours before serving, just spread the custard cream in the tart shell and top with the berries. You may substitute halved strawberries, rinsed and dried blueberries, or a combination of berries for the raspberries.
Provided by Nick Malgieri, David Joachim
Categories Cookstr Recipes
Number Of Ingredients 10
Steps:
- Unwrap the dough and place it on a floured work surface. Knead it lightly to soften it slightly, then form it into a disk. Flour the dough and roll it to an 11- to 12-inch disk. Fold the dough in half and transfer it to the pan, lining up the fold with the diameter of the pan. Unfold the dough into the pan and press it well into the bottom and sides. Sever the excess dough at the rim of the pan with a bench scraper or the back of a paring knife. Refrigerate the tart crust until you are ready to bake it.
- For the pastry cream filling, combine the milk and half the sugar in a small nonreactive saucepan. Bring to a boil over low heat. Combine the remaining sugar and the flour in a small mixing bowl and whisk well to mix. Whisk in the eggs, one at a time. When the milk boils, whisk about a third of it into the egg mixture. Return the remaining milk to a boil over low heat and add in the egg mixture in a stream, whisking constantly until the pastry cream thickens and comes to a boil-large bubbles will burst slowly on the surface. Cook, whisking constantly, for about 20 seconds. Off the heat whisk in the vanilla and butter. Scrape the pastry cream into a glass or stainless steel bowl and press plastic wrap directly against the surface. Refrigerate the pastry cream until it is time to assemble the tart.
- To bake the tart shell, set a rack in the middle level of the oven and preheat to 350 degrees. Remove the unbaked tart crust from the refrigerator and pierce it all over at ½-inch intervals with the tines of a fork. Bake the crust for about 15 minutes, or until it is a very light golden color. If you bake the crust too long, it will be very hard.
- Cool the baked crust on a rack.
- When you are ready to assemble the tart, spread the chilled pastry cream on the bottom of the tart crust, using a small metal offset spatula. Arrange the raspberries on the pastry cream (I just pile them on every which way rather than making straight rows). Unmold the tart. Right before serving, dust with all the confectioners' sugar.
- Serving: This beautiful tart needs no further adornment.
RUSTIC RASPBERRY TART
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.
OLD-FASHIONED RASPBERRY TART
Here's a beautiful tart to showcase the jewels of summer-raspberries.
Categories Dessert
Yield Yield: 8 servings
Number Of Ingredients 17
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 350F. 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 :
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
RUSTIC RASPBERRY TART
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.
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
RUSTIC LEMON-RASPBERRY TART
I've been anxiously awaiting for local raspberries to become available to try this. We're lucky to live only a mile away from a berry farm, too! Local recipe. Feel free to substitute other seasonal berries: strawberries, blueberries, blackberries, etc.
Provided by COOKGIRl
Categories Raspberries
Time 1h10m
Yield 1 tart
Number Of Ingredients 13
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.
RASPBERRY CREAM TART
Steps:
- Preheat oven to 425 degrees.
- Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights. Bake for 6 minutes. Remove foil and bake another 4 to 5 minutes, until pastry is parchment color. Remove from oven and lower temperature to 350 degrees.
- Mix raspberries with 2 tablespoons sugar and spread in tart shell.
- Lightly beat eggs and mix with almonds and confectioners' sugar. Add 1 cup of cream and pour over raspberries. Bake about 30 minutes, until lightly brown. Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
- Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise. Chill until ready to serve. Serve with tart.
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