Raspberry Tart Recipes

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TANTALIZING RASPBERRY TARTS



Tantalizing Raspberry Tarts image

Another recipe from "The Anne of Green Gables Cookbook": "The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one's best chum would have forever and ever branded as "awful mean" the girl who did it. And yet, when the tarts were divided among ten girls you just got enough to tantalize you. " (from "Anne of Green Gables" by L.M. Montgomery). Times are estimated and do not include cooling time beyond the initial 15 minutes (included in cooking time). The original recipe did not specify the size of package of frozen berries, so I guessed a 10 oz package based on the fresh raspberry substitution.

Provided by Halcyon Eve

Categories     Tarts

Time 1h10m

Yield 8-10 tarts, 8-10 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1 egg yolk
1 tablespoon water
1 tablespoon lemon juice
1 (10 ounce) package frozen unsweetened raspberries, thawed or 1 cup fresh raspberry
3 tablespoons cornstarch
1/4 cup cold water
3/4 cup sugar

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.

RASPBERRY TART



Raspberry Tart image

This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can be made up to one day in advance; avoid filling it until an hour or two before you are ready to serve it in order to keep the shell as crisp and flaky as possible.

Provided by Martha Stewart

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

Number Of Ingredients 7

All-purpose flour, for work surface
1 pound Puff Pastry Dough
1 large egg, lightly beaten
1 1/3 cups Pastry Cream for Raspberry Tart
1/2 cup heavy cream
2 six-ounce containers fresh raspberries, rinsed and dried
1/4 cup confectioners' sugar

Steps:

  • Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a rectangle at least 9 by 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife, trim edges, and cut out four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet.
  • Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten dough with beaten egg, being careful not to let any drip down over the cut edges.
  • Lay reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim strips to fit, overlapping them at the corners; brush egg wash underneath each of the four overlapping corners to seal them together. Brush tops of strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in refrigerator to chill 1 hour.
  • Preheat oven to 400 degrees. Transfer tart shell to oven, and bake until well browned and puffed all over, about 15 minutes. Remove from oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.
  • When tart shell is completely cooled, place pastry cream in a medium bowl. In a separate mixing bowl, whip heavy cream until soft peaks form; fold into pastry cream. Using a small offset spatula, spread cream mixture over bottom of tart shell. Arrange raspberries neatly in rows on top of cream mixture to cover bottom of tart. Dust with confectioners' sugar; cut into strips, and serve.

RASPBERRY ALMOND TART



Raspberry Almond Tart image

This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar, divided
1 cup cold butter, divided
3 large eggs
1/2 cup raspberry jam, divided
1 cup ground almonds
1/2 teaspoon almond extract
1/2 cup confectioners' sugar
2 to 2-1/2 teaspoons lemon juice

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.

Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

RUSTIC RASPBERRY TART



Rustic Raspberry Tart image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 12

1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 cup butter
3 tablespoons milk
5 tablespoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated lemon zest
9 ounces raspberries
2 tablespoons butter, melted
1 egg, beaten
1/2 teaspoon milk
2 tablespoons powdered confectioners' sugar

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.

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.

MOTHER'S RASPBERRY TART



Mother's Raspberry Tart image

Provided by Molly O'Neill

Categories     weekday, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 8

2 cups all-purpose flour
Pinch salt
1/3 cup firmly packed light brown sugar
11 tablespoons chilled unsalted butter, diced
2 egg yolks, lightly beaten
12 ounces frozen raspberries, thawed
1/4 cup granulated sugar
1 tablespoon cornstarch

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

OLD-FASHIONED RASPBERRY TART



Old-Fashioned Raspberry Tart image

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

1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into 6 pieces
1 egg
1 tablespoon cold water
4 tablespoons sugar, divided
3 tablespoons all-purpose flour
2 eggs
1 cup nonfat milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
1 1/2 pints strawberries or 1 1/2 pints a combination fruit
2 tablespoons confectioners' sugar

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

CHOCOLATE RASPBERRY MERINGUE TART



Chocolate Raspberry Meringue Tart image

Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It's at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Time 3h

Yield 8 servings

Number Of Ingredients 19

1 3/4 cups plus 2 tablespoons/235 grams all-purpose flour, plus more for rolling dough
1/3 cup/40 grams confectioners' sugar
Pinch of salt
1/2 cup/113 grams unsalted butter, cold and cubed
1 large egg, lightly beaten
2 cups/260 grams frozen (or fresh) raspberries
1/2 cup/100 grams granulated sugar
2 tablespoons/30 milliliters freshly squeezed lemon juice
3 egg yolks
1 large egg
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
Pinch of salt
3/4 cup/20 grams freeze-dried raspberries
1 tablespoon unsweetened Dutch-processed cocoa powder
1 ounce bittersweet chocolate, coarsely chopped
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt

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.)

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From driscolls.com


BEST RASPBERRY-MASCARPONE FREEFORM TART RECIPE - HOW TO MAKE …
Heat the oven to 425°F with a rack in the upper-middle position. Line a rimmed baking sheet with kitchen parchment; place the pastry on top. In a bowl, toss the raspberries and 2 tablespoons sugar. In another bowl, whisk the mascarpone, egg, vanilla, salt and remaining 2 tablespoons sugar. With a paring knife, score a 1-inch frame around the ...
From 177milkstreet.com


RASPBERRY RECIPES | BBC GOOD FOOD
Raspberry fool with whisky & toasted oats. 2 ratings. Fresh, pink raspberries with whipped cream is the perfect summer dessert. Add a splash of whisky and toasted oats for a subtle nutty flavour.
From bbcgoodfood.com


RASPBERRY TART RECIPE | MYRECIPES
Pierce bottom and sides of dough with a fork; bake at 375° for 20 minutes. Cool on a wire rack. To prepare pastry cream, combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a small saucepan over medium heat. Gradually add milk, stirring with a whisk. Stir in egg yolk; bring to a boil, stirring constantly.
From myrecipes.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


RICK STEIN FRENCH RASPBERRY TART | BBC2 SECRET FRANCE
Preheat the oven to 190°C/Fan 170°C. Roll out the pastry and use it to line a loose-bottomed 25cm tart tin or 8 individual 10cm loose-bottomed tart tins. Line the pastry with greaseproof paper and add baking beans, then bake for 10 minutes. Remove the paper and beans and put the pastry back in the oven for another 4–5 minutes to finish cooking.
From thehappyfoodie.co.uk


CHOCOLATE RASPBERRY TART - IN KRISTA'S KITCHEN//DELICIOUS MEALS AND ...
2022-01-17 Preheat the oven to 350°F and lightly spray a 9 inch tart pan with non stick cooking spray. Blend the Oreos, melted butter and kosher salt in the food processor until you have a fine crumb. Press the Oreo crumb into the bottom and up the sides of the tart pan. Use a measuring cup to help press down firmly.
From inkristaskitchen.com


RASPBERRY TARTLETS RECIPE - BBC FOOD
Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture …
From bbc.co.uk


RASPBERRY CUSTARD TART: EASY AND DELICIOUS - CHOPNOTCH
2021-05-31 Add the flour to the egg-sugar mixture and mix well. Now add half a cup of milk to thin the mixture. Put the remaining milk in a saucepan and heat it on the stove over medium heat for about 3 to 4 minutes. When warm, add the flour, egg, milk, sugar mixture, and vanilla extract. Keep whisking until boiling.
From chopnotch.com


HOW TO PREPARE AN ELEGANT RASPBERRY TART – BON APPéT'EAT
2019-05-11 For the short crust. Mix the butter, the flour and salt together until it is crumbly. Add the egg and mix gently. Form into a ball and set in the fridge for 20 minutes or so. Preheat the oven at 350F. Roll the dough thinly but thick enough …
From bonappeteat.ca


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