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Tuesday, May 21, 2013

Raspberry Tart

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 According to Ryan, this dessert could win contests. Now, he’s not by any means a contest judge, but living in our house, the boy has tasted a lot of different desserts so I tend to trust his opinion! He claims it’s beautiful enough to be behind the glass case at some bakery or dessert shop. I can’t disagree—it’s definitely one of the most beautiful desserts I’ve made (although my sister-in-law Katelyn gets all raspberry arranging-credit!).
We shared this with Ryan’s family and it was met with rave reviews from everyone—not always easy to do when there are 9 of us with differing tastes and opinions on what qualifies as a fantastic dessert. The tart is only moderately sweet and the cheesecake layer is so thin it is barely noticeable, but together they form a fantastic base that allows the raspberries to shine as the star ingredient. I recommend making this several hours ahead of time to give the flavors a chance to meld; the one piece that lasted until the next day was even better! (Note—the raspberry jam does start to bleed by day 2 so just be aware if you want to make it a full day in advance)

One Year Ago: Chicken with Kale and Freekeh Lentil Pilaf

Two Years Ago: Black Beans and Coconut Lime Rice
Three Years Ago: Poppyseed Bread

Raspberry Tart
from Gourmet 1995 (via epicurious)

for the crust-
-1 1/4 cups all-purpose flour
-1/4 cup sugar
-1 stick (1/2 cup) cold unsalted butter, cut into pieces
-2-3 tbsp cold water

for the filling-
-8 oz cream cheese, softened
-1/2 cup sugar
-1 tsp vanilla
-1 large egg, lightly beaten
-1 tbsp all-purpose flour

-1/4 cup seedless raspberry jam
-1 tbsp water
-3 cups raspberries, picked over

1. Preheat oven to 350F. To make the crust, blend together the flour, sugar, and butter until mixture resembles coarse meal. Add 2 tbsp water and toss until incorporated. Add additional tbsp of water if necessary, until mixture begins to come together but is still crumbly.
2. Press crust evenly onto the bottom and sides of an 11-inch tart pan with removable fluted rim (I used a 9-inch pan and then used the remaining in a mini tart pan). Prick crust with a fork and bake for 30 minutes or until golden.
3. While the crust is baking, beat the cream cheese in a bowl with the sugar, vanilla, and egg until smooth. Add the flour and mix well to combine.
4. Pour the filling into the warm crust, spreading evenly. Bake for 20 minutes, until set. Allow to cool on a wire rack.
5. Heat jam with water in a small saucepan over medium heat, stirring until melted and smooth. Remove pan from heat and allow to cool slightly before arranging raspberries decoratively over the tart and brushing gently with the jam. Refrigerate until chilled and ready to serve.