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Raspberry Tart May
1 1/4 c All-purpose flour
1/4 c Sugar
1 Stick cold unsalted butter; cut into pieces (1/2 cup)
2 tb Cold water; up to 3
An; (8-ounce) package cream cheese, softened
1/2 c Sugar
1 ts Vanilla
1 lg Egg; beaten lightly
1 tb All-purpose flour
1/4 c Seedless raspberry jam
1 tb Water
3 c 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.
Press crust evenly onto bottom and sides of an 11-inch tart pan with
removable fluted rim. Prick crust with a fork 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 filling into warm crust, spreading evenly, and bake in middle of oven
until set, about 20 minutes. Cool tart in 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.