Serves a Crowd

Raspberry Tart

by:
July  2, 2011
3 Ratings
Author Notes

I can't think of anything clever to say! It's easy, and it tastes good .... - aargersi —aargersi

Test Kitchen Notes

This is impressive enough to make for company, yet is easy enough to whip up for a family weeknight dinner. What I enjoyed most about this recipe was its simplicity and its unfussiness. Aargersi uses a light touch with a few pantry ingredients, letting the raspberries shine. The lemon scented cream cheese and powdered sugar filling nicely compliments the flavor of the tart, sweet berries. I also really liked that I could make the shortbread-like crust in the food processor, and aargersi simply has you pat the dough into the tart pan -- no rolling pin required. My tasters and I thought the whole-wheat crust's texture a bit chewy and coarse. Next time I might try switching to whole-wheat pastry flour or a combination of AP and whole-wheat flour for a a lighter crust. - cookinginvictoria —cookinginvictoria

  • Serves 1 tart
Ingredients
  • 1/2 cup pecans
  • 1 cup whole wheat flour (or WW pastry flour or a combo of WW and AP flour)
  • 1/2 cup turbinado sugar
  • 1 stick very cold unsalted butter
  • a pinch of salt
  • 18 ounces raspberries (3 6 0z containers)
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 8 ounces cream cheese
  • 1/4 cup powdered sugar
  • zest from 1 lemon
  • 1 tablespoon lemon juice
In This Recipe
Directions
  1. Preheat the oven to 400 and line a 9 inch tart pan with removeable bottom with parchment. Put the pecans, flour, turbinado sugar, butter and a pinch of salt in the processor and whiz it until it pulls together in a thick dough.
  2. Press the crust mixture into the pan - start with the edges then do the bottom. Put it in the freezer for 10 minutes, then into the oven for 15 minutes or until it's a nice browned crispy thing. Allow it to cool completely.
  3. Blend the cream cheese, lemon juice and zest and powdered sugar until smooth, and spread into the cooled crust. Arrange 2/3 of the raspberries on top of the cream cheese.
  4. Put the remaining raspberries into a saucepan with the water and sugar. Bring it to a simmer, and cook until the raspberries fall apart. Strain the mixture into another small saucepan, pressing the solids so you get all of the liquid. Dissolve the cornstarch in enough cool water to make a slurry. Whisk that into the raspberry juice, and bring it to a simmer, whisking all along. It will look cloudy. Simmer and whisk until the cloudy look disappears and it thickens - taste it - you need to keep it simmering until the raw cornstarch flavor is gone. If it starts to get too thick, add more water a few drops at a time.
  5. When the glaze is ready, drizzle it all over the tart. Put the whole thing in the fridge to set for a bit, then cut and serve ... that's all there is to it!
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  • BlueKaleRoad
    BlueKaleRoad
  • lorigoldsby
    lorigoldsby
  • Beautiful, Memorable Food
    Beautiful, Memorable Food
  • TheWimpyVegetarian
    TheWimpyVegetarian
  • aargersi
    aargersi
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect

    23 Reviews

    veronica S. December 23, 2014
    Thank you so much!! Well I guess I will have another 7 slices or so to perfect!!
     
    veronica S. December 23, 2014
    Hi can I use a ceramic pie dish? From the freezer straight to oven?
     
    Author Comment
    aargersi December 23, 2014
    Hi there - I think it would bake OK, but it might be a little tricky getting that first piece out intact ... that's one of the great things about a removable bottom. That said, I say go for it, worst thing that could happen is an unattractive first slice right??
     
    BlueKaleRoad July 22, 2011
    I just saved this recipe to try. It looks gorgeous and delicious! Congrats on the EP!
     
    lorigoldsby July 7, 2011
    This is a beautiful tart!
     
    Beautiful, M. July 7, 2011
    gorgeous!
     
    A pie that looks so great doesn't need a headnote - it IS the headnote. What a show-stopper this is! And what's not to love about raspberries with cream cheese?!
     
    Author Comment
    aargersi July 4, 2011
    Thanks so much all for the nice comments! It really is super easy to make ... if I can do it, anyone can!
     
    Midge July 4, 2011
    This is gorgeous, saving it!
     
    Sagegreen July 3, 2011
    Yum is all I can muster!
     
    boulangere July 3, 2011
    I think your beautiful tart speaks beautifully for itself!
     
    wssmom July 3, 2011
    omg this is spectacular! And easy!
     
    Lizthechef July 3, 2011
    What's not to like here?!
     
    lapadia July 3, 2011
    Beautiful!
     
    Author Comment
    aargersi July 3, 2011
    Thanks! You pie looks amazing too - will be trying that soon!
     
    lapadia July 3, 2011
    Just wanted to add, when I was doing the PBS show somebody did a raspberry tart very similar to yours and we all got to test it...YUM!
     
    Author Comment
    aargersi July 3, 2011
    Cool! Love making easy press in crust tarts :-)
     
    nogaga July 3, 2011
    That looks so good! If only we could eat it off the screen....
     
    drbabs July 3, 2011
    wow!
     
    Author Comment
    aargersi July 3, 2011
    we will have to have a tart fest next time you are in town!!!!
     
    gingerroot July 2, 2011
    Absolutely gorgeous!
     
    meganvt01 July 2, 2011
    Wow that is so beautiful!
     
    inpatskitchen July 2, 2011
    Yum..Yum..Yum!