Raspberry Tart Recipe?!


Question: Raspberry Tart Recipe!?
Hey,
Can anone give me a rasberry tart recipe that a 14 year old could make!.
Is my fav desser and i loooove it!Www@FoodAQ@Com


Answers:
? 1 cup sugar
? 3 Tbsp!. quick-cooking tapioca
? 2 Tbsp!. cornstarch
? 1/4 tsp!. salt
? 1 Tbsp!. fresh lemon juice
? 1 Tbsp!. unsalted butter
4 cups berrys
mix all together except the butter (that is used later)

Crust:
Pate Brisee Pie Crust
Ingredients

Makes 1 double-crust or 2 single-crust 9-inch pies for a tart divide recipe in half you only need one crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into small cubes
1/4 cup ice water, plus more if needed
Directions
In the bowl of a food processor, combine flour and salt; pulse to combine!. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds!. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender!.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky!. Do not process more than 30 seconds!. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time!.
Turn out dough onto a clean work surface!. Divide in half, and place each half on a piece of plastic wrap!. Shape into flattened discs!. Wrap in plastic, and refrigerate at least 1 hour or overnight!. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using!. Then roll out to your desired size

place crust in tart pan take a fork and pierce a few holes prebake for 15 min!. @ 350'
then fill with the berry filling dot with the butter and bake 45 min!. at 350' till crust is light brown and filling is bubblyWww@FoodAQ@Com

Raspberry Tart May Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Episode: Berry Best







For crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 3 tablespoons cold water
For filling:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 large egg, beaten lightly
1 tablespoon all-purpose flour
1/4 cup seedless raspberry jam
1 tablespoon water
3 cups raspberries, picked over


Preheat oven to 350 degrees F!.
Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal!. Add 2 tablespoons water and toss until incorporated!. Add enough remaining water if necessary until mixture begins to come together but is still crumbly!. Refrigerate dough, wrapped in plastic for 1 hour!.

Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim!. Prick the crust with a fork, line the dough with aluminum foil and weigh it down with pie weights or beans and bake in middle of oven until golden, about 30 minutes!.

Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth!. Add flour and blend mixture well!.

Pour the filling into the warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes!. Cool the tart in its pan on a rack!.

In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth!. Remove pan from heat and cool jam slightly!. Arrange raspberries decoratively on top of tart and brush gently with jam!.

Ya honey here's a sweet recipe!.

LOVe YA BABE!Www@FoodAQ@Com

Raspberry Tart
INGREDIENTS

* 1 cup all-purpose flour
* 1/2 cup butter
* 2 tablespoons confectioners' sugar
* 4 cups fresh raspberries
* 1 (8 ounce) jar raspberry jam
DIRECTIONS

1!. In a medium bowl, blend together the flour, butter and sugar!. Chill mixture for 1 hour!.
2!. Preheat oven to 375 degrees F (190 degrees C)!.
3!. Pat chilled mixture into a 9 inch tart pan!.
4!. Bake in preheated oven for 10 minutes!. Once out of the oven, allow to cool!.
5!. Arrange raspberries in crust!. Heat jar of jam in microwave until it begins to boil!. Pour jam over fruit!. Cover and refrigerate tart for about 1 hour!.Www@FoodAQ@Com





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