Raspberry Tart May
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
All-Purpose Flour1 cup
Sugar1 tbsp
Water1 tsp
Vanilla1 large
Egg (beaten lightly)1 cup
Seedless Raspberry Jam3 cups
Raspberry (picked over)Directions:
1
Preheat oven to 350°F
2
Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal
3
Add 2 tablespoons water and toss until incorporated
4
Add enough remaining water if necessary until mixture begins to come together but is still crumbly
5
Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim
6
Prick crust with a fork and bake in middle of oven until golden, about 30 minutes
7
Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth
8
Add flour and blend mixture well
9
Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes
10
Cool tart in pan on a rack
11
In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth
12
Remove pan from heat and cool jam slightly
13
Arrange raspberries decoratively on top of tart and brush gently with jam
14
Preheat oven to 350°F
15
Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal
16
Add 2 tablespoons water and toss until incorporated
17
Add enough remaining water if necessary until mixture begins to come together but is still crumbly
18
Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim
19
Prick crust with a fork and bake in middle of oven until golden, about 30 minutes
20
Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth
21
Add flour and blend mixture well
22
Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes
23
Cool tart in pan on a rack
24
In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth
25
Remove pan from heat and cool jam slightly
26
Arrange raspberries decoratively on top of tart and brush gently with jam