Red Raspberry Tart
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Red Raspberry Tart
  Tarts    Raspberries  
Last updated 6/12/2012 1:20:07 AM. Recipe ID 51720. Report a problem with this recipe.
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      Title: Red raspberry tart
 Categories: New text im, Desserts
      Yield: 10 Servings
 
           THE CRUST:  makes two 8-10
           Inch tarts
  2 1/2 c  All-purpose flour
      1 ts Salt
      1 ts Granulated sugar --
           Optional
      1 c  Cold unsalted butter -- cut
           Into small piece
    1/4 c  To 1/2 cup ice water
           THE FILLING:
      1 pt Heavy cream
    1/3 c  Quince syrup -- (below)
      3 pt Fresh red raspberries
           THE GLAZE:
    1/4 c  Quince jelly (below) --
           Melted and cooled
           Slightly
           QUINCE JELLY: (makes appr. 2
           Pints)
      4 c  Quinces -- stemmed, seeded,
           And
           Cut up
           Granulated sugar
           QUINCE SYRUP:
      4 c  Quinces, stemmed, seeded,
           And cut up
           Granulated sugar
 
  To make crust: All ingredients should be cold. Put flour, salt and
  sugar in the bowl of a food processor. Add butter and process for
  approximately 10 seconds, or just until the mixture resembles coarse
  meal. Add ice water, drop by drop, through the feed tube with the
  machine running, just until the dough holds together without being
  wet or sticky. (Don't process more than 30 seconds.) Test the dough
  by squeezing a small amount together. If it's crumbly, add a bit more
  water.
  
  Turn half the dough out onto a large piece of plastic wrap. Grasping
  the ends of the plastic wrap with your hands, cover dough with the
  plastic and press it into into a flat circle with your fists. Repeat
  process with other half. Wrap dough in the plastic and chill for at
  least an hour.
  
  Lightly butter (or spray with vegetable cooking spray) an 8-inch
  heart-shaped tart pan.
  
  On a lightly floured board, roll out one of the pastry circles to a
  thickness of 1/8 inch. Place the pastry in the pan, which has been
  set on a parchment-lined baking sheet, and press it into the bottom
  edges and along the sides. Trim pastry with scissors. (I often cut
  the pastry an inch higher than the pan's edge and tuck this overhang
  to the inside of the pan for extra height and reinforcement.) Crimp
  edges. Chill until ready to use. Repeat process with second pastry
  circle. If you plan to make only one tart, freeze this unbaked shell
  for future use.
  
  Preheat oven to 400 degrees. Cover the pastry with aluminum foil and
  then carefully press foil into the corners and edges to form a
  lining. Weight with ceramic or aluminum weights. (Or use uncooked
  beans or rice.)
  
  Bake for 25 minutes. When pastry begins to color around the edges,
  remove foil and weights and continue baking until the pastry turns a
  deep amber color. Cool completely before filling.
  
  To make Quince Jelly: Cook quinces with enough water to cover until
  very soft. Pour into a jelly bag (or fine linen dishcloth). Let the
  juice drip through without squeezing or pressing. To each cup of
  juice add 1 cup sugar. Bring to a boil and, while keeping at a full
  rolling boil, skim off any scum. Cook until jelly coats a metal
  spoon. Store in coveredjars in refrigerator.
  
  To make Quince Syrup: Proceed as for jelly, but cook the juice only
  until the liquid begins to thicken. The mixture should remain liquid
  and should not jell.
  
  To make filling: Whip the cream until soft peaks form. Add syrup and
  whip until stiff. Spread cream evenly in tart shell. Carefully
  arrange half the raspberries on top of cream. Make a neat second
  layer with remaining berries. Lightly glaze berries with melted
  quince jelly. Serve immediately.
  
  Per serving: 389 calories; 27.5 g fat (17.3 g saturated fat; 87
  percent calories from fat); 90 mg cholesterol; 223 mg sodium.
  Analysis is based on 10 servings.
  
  




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Recipe ID 51720 (Apr 03, 2005)

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