Raspberry Tart

recipe
Prepare this tart to showcase a bumper crop of fresh raspberries. Briefly freezing the dough makes it easier to roll into an even layer and then press into the pan.

Yield:

8 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 250
Caloriesfromfat 26 %
Fat 7.3 g
Satfat 3.4 g
Monofat 2 g
Polyfat 1.4 g
Protein 3.8 g
Carbohydrate 43.4 g
Fiber 4.6 g
Cholesterol 34 mg
Iron 1.3 mg
Sodium 147 mg
Calcium 60 mg

Ingredients

Pastry:
1 cup all-purpose flour (about 4 1/2 ounces)
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
2 tablespoons chilled vegetable shortening
3 tablespoons ice water
Pastry cream:
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup 1% low-fat milk
1 large egg yolk, lightly beaten
1/2 teaspoon vanilla extract
Remaining ingredients:
3 (6-ounce) containers fresh raspberries
3 tablespoons red currant jelly

Preparation

Preheat oven to 375°.

To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill 10 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan. Press dough against bottom and sides of pan. Remove remaining plastic wrap. 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. Cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Scrape into a bowl. Press plastic wrap onto surface of pastry cream. Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally.

Spoon pastry cream into crust; spread evenly. Top with raspberries, starting from the center. Place jelly in a small bowl; microwave at high for 10 seconds at a time, stirring well, until jelly is warmed through and thinned. Apply jelly in an even layer over tart using a pastry brush. Chill tart 15 minutes or until jelly sets; cover loosely with plastic wrap, and chill at least 45 minutes before serving.

Note:

June 2006
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