Papa Haydns Raspberry Tart Recipes

RASPBERRY TART

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.

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

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.

MOTHER'S RASPBERRY TART

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.

PEAR-RASPBERRY TART

Steps:

• Preheat oven to 400 degrees. Place puff pastry on a lightly floured parchment-lined baking sheet and gently stretch into a 9 1/2-inch square. With a paring knife, score pastry 3/4 inch from edges, creating a border. Freeze 10 minutes.
• Stir together raspberries, sugar, lemon juice, flour, and salt. Lightly mash some berries to release juices and let stand 5 minutes. Very gently stir in pears. Spread evenly within border of pastry. Brush border with egg white and sprinkle with sugar.
• Bake 15 minutes. Reduce temperature to 375 degrees and bake until juices are bubbling and crust is deep golden brown, about 30 minutes more (tent crust with foil if overbrowning). Dip a pastry brush in juices and glaze fruit. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).

PAPA HAYDN'S RASPBERRY TART

Steps:

• Pastry: butter 10-11" tart pan with removable bottm. Cream 1/2 c buter and sugar in large bolw. Mix in walnuts. Blend in egg and almond extract. Stir in flour till incorporated. Press into pan and refrigerate 30 min. Preheat oven to 350.Bake shell for 15 -20 min. till brown. For custard: Beat yolks, sugar, cornstarch and vanilla in med bowl till pale and thick. Heat milk and beat into yolk mixture till smooth. Return mixture to pan and whisk over med heat i=till very thick about 5 min. Return mixture to bowl and beat till cool. Beat in butter 1 T at a time. Chill Assemble Spread custard over bottom of crust. Arrange berries in concentric circles over custard. Refrigerate 30 min. then melt jelly in heavy pan and bush over berries. Refrigerate then serve with whip cream