See Also: Desserts · Pies and Tarts
Raspberry Tart
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. You could make 5-6 individual tarts instead of the large one.
3/4 cup all purpose flour
1/2 cup fine polenta or yellow cornmeal
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup real butter, room temperature
1/3 cup sugar
1/4 teaspoon real vanilla extract
2 teaspoons lemon zest
1 egg
1 teaspoon water or sherry
2-3 tablespoons extra flour for rolling
3 oz. cream cheese
2 tablespoons heavy cream
3-4 tablespoons powdered sugar
1/4 teaspoon real vanilla extract
1/4 cup mascarpone cheese, or creme fraiche
2 cups assorted raspberries, such as black, golden, red
With steel chopping in place in food processor, combine flour, polenta, salt, and baking powder. Add the butter, sugar, vanilla, lemon zest, and egg. Process to blend, adding the water, as needed, to make a thick but yet a little sticky dough. Wrap and chill for 30-60 minutes.
Roll dough, working in enough flour as needed to prevent it from sticking, into a circle about 1/4 inch thick. Place into a 9 or 10 inch tart pan with a removable bottom, pressing it into the pan and up the sides. If it tears, simply press it together again. Cover the dough with parchment paper and fill with 2 cups of uncooked beans or rice or pie weights. Bake at 350 degrees for 20-25 minutes. Remove the parchment and beans and bake for an additional 8-10 minutes, or until the crust browns nicely. Cool and place the crust on serving plate.
In food processor, place cream cheese, whipping cream, powdered sugar, and vanilla. Beat until fluffy. Fold in the mascarpone or creme fraiche. Spread the filling into the cooled tart crust with a flex spatula, and top with raspberries, arranging in concentric circles. Refrigerate 30 minutes if time, otherwise cut and eat right now.
Recipe created 1995-05-26.
