Raspberry Tart Recipe

From Dorothy McNett's Recipe Book.

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Raspberry Tart

From Dorothy McNett's recipes at www.dorothymcnett.com. You could make 6 - 8 individual small tarts instead of the large one.

3/4 cup all purpose unbleached flour
1/2 cup ground polenta or yellow cornmeal
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup unsalted butter, room temperature
1/3 cup raw sugar
1/4 teaspoon vanilla extract
2 teaspoons orange or lemon zest
1 egg
1 teaspoon water or sherry, as needed
2-3 tablespoons extra flour for rolling

3 oz. cream cheese, room temperature
2 tablespoons heavy cream
3-4 tablespoons powdered sugar
1/4 teaspoon 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, lest, 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 scatter about 1/2 cup of uncooked beans or pie weights over the paper. 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 batter bowl, whisk the soft cream cheese, whipping cream, powdered sugar, and vanilla. Beat until fluffy. (or use a food processor if desired) Blend in the mascarpone or creme fraiche. Spread the filling into the cooled tart crust and top with raspberries, arranging in concentric circles to make a beautiful design. Refrigerate 30 minutes if time, otherwise cut and eat right now.

Recipe created 1995-05-26.

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