Rustic Raspberry Tart Recipes

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RUSTIC APPLE RASPBERRY TART



Rustic Apple Raspberry Tart image

This free-form tart requires no pie plate. Just roll out the dough and place on a pizza pan or baking sheet. Place the filling in center of dough and fold up the edge of the pastry to hold in the fruit and juices.- Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1-1/3 cups all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
6 tablespoons cold butter
1 egg yolk
3 tablespoons cold water
FILLING:
2-1/2 cups thinly sliced peeled tart apples (about 2 medium)
1 cup fresh or frozen raspberries
1/4 cup sugar
1 tablespoon cornstarch
3/4 teaspoon ground cinnamon
1 tablespoon milk
Coarse decorating sugar

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Steps:

  • In a small bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Gradually add egg yolk and water, tossing with a fork until a ball forms. Shape into a disk; wrap in plastic and refrigerate for at least 1 hour., On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined 14-in. pizza pan., For filling, combine apples and raspberries in a large bowl. Combine the sugar, cornstarch and cinnamon. Add to the fruit; toss gently to coat. Spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. , Brush folded pastry with milk; sprinkle with coarse sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto wire rack to cool.

Nutrition Facts : Calories 317 calories, Fat 13g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 144mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.

RUSTIC RASPBERRY LEMON CHEESECAKE TART RECIPE - (4.1/5)



Rustic Raspberry Lemon Cheesecake Tart Recipe - (4.1/5) image

Provided by CandyH

Number Of Ingredients 8

1 sheet puff pastry, thawed but still cold
4 oz. cream cheese, softened
1/3 cup sugar, plus more for sprinkling
2 Tbsp. heavy cream
1/3 cup lemon curd, homemade or store-bought
1 pint raspberries
1/4 cup seedless raspberry jam, warmed
Powdered sugar

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Steps:

  • For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool. For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd. To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar. Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating. Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great! A Susi's Kochen und Backen Original Recipe

RUSTIC CHOCOLATE RASPBERRY TART



Rustic Chocolate Raspberry Tart image

Here's a delectable dessert that's simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won't be able to get enough. -Christina Seremetis, Rockland, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

5 ounces cream cheese, softened
6 tablespoons butter, softened
1-1/2 cups all-purpose flour
FILLING:
2 cups fresh raspberries
2 tablespoons sugar
1 teaspoon cornstarch
1/3 cup Nutella

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Steps:

  • Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.

Nutrition Facts : Calories 315 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 130mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.

RUSTIC RASPBERRY TART



RUSTIC RASPBERRY TART image

Categories     Apple

Yield 4-6 servings

Number Of Ingredients 8

CRUST: 1 cu all purpose flour
1/4 t salt
6 T cold unsalted butter ( 1/2 " chunks)
1 large egg yolk (reserve white)
3-5 t ice water
FILLING: 2 cu raspberries
3 T sugar
2 t cornstarch

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Steps:

  • TO MAKE CRUST: Heat oven to 425F. In food processor, combine flour and salt. Add butter pulsing until mixture resembles coarse meal. Slowly add egg yolk and water. 1 t at a time; process just until dough clumps together and begins to form a ball. Gather dough and place on a section of flour-dusted plastic wrap. Flatten into a disk about 6" wide. Place another piece of plastic wrap floured-side down, on dough. With rolling pin, flatten into 11-12" round; lift and smooth plastic wrap and continue rolling, as needed. TO FILL TART: Remove top sheet of wrap and invert dough onto baking sheet lined with cooking parchment. Remove remaining plastic wrap. Place berries in center of pastry, leaving about a 2" border. In small bowl, mix sugar and cornstarch. Sprinkle 3 T mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges: leave an opening of 4-6" wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar. mixture. Bake tart on the bottom rack of the 425F oven until crust is golden and juices bubble, 25-30 min. Cool on pan at least 15 min. While still warm, use wide spatula to loosen tart from pan. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired.

RUSTIC RASPBERRY TART



RUSTIC RASPBERRY TART image

Categories     Fruit     Dessert

Number Of Ingredients 10

Crust:
1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons cold unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks
1 large egg yolk (reserve white)
3 to 5 teaspoons ice water
Filling:
2 cups raspberries
3 tablespoons sugar
2 teaspoons cornstarch

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Steps:

  • To make crust: Heat oven to 425� F. In food processor, whirl together flour and salt. Add butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 pieces (each about 12 by 15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed. To fill tart: Peel off top sheet of wrap and invert onto 2 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture. Bake tart on the bottom rack of the 425� F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream.. Makes 4 to 6 servings

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

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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.

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

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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.

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