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Raspberry Tart May
From the LimeRock Inn, Rockland, Maine
Serves 6 to 8
Mini-tarts can also be made from this recipe, as pictured.
For Crust:
1 ¼ cups all purpose flour
¼ cup sugar
½ cup (1 stick) cold unsalted butter, cut into pieces
2 to 3 tablespoons cold water
For Filling:
1 (8 ounce) package cream cheese, softened
½ cup sugar
1 teaspoon vanilla
1 large egg, beaten lightly
1 tablespoon all-purpose flour
¼ cup seedless raspberry jam
1 tablespoon water
3 cups raspberries
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 comes together but is still
crumbly. Refrigerate dough, wrapped in plastic, for
one hour.
Press 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 the
middle of oven until golden brown, 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. Cook 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 (blueberries can also be used)
decoratively on top of tart and brush gently with jam.
From the LimeRock Inn, Rockland, Maine
Serves 6 to 8
Mini-tarts can also be made from this recipe, as pictured.
For Crust:
1 ¼ cups all purpose flour
¼ cup sugar
½ cup (1 stick) cold unsalted butter, cut into pieces
2 to 3 tablespoons cold water
For Filling:
1 (8 ounce) package cream cheese, softened
½ cup sugar
1 teaspoon vanilla
1 large egg, beaten lightly
1 tablespoon all-purpose flour
¼ cup seedless raspberry jam
1 tablespoon water
3 cups raspberries
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 comes together but is still
crumbly. Refrigerate dough, wrapped in plastic, for
one hour.
Press 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 the
middle of oven until golden brown, 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. Cook 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 (blueberries can also be used)
decoratively on top of tart and brush gently with jam.
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