Raspberry Tart
or make 5-6 individual tarts
3/4 cup all purpose flour
1/2 cup fine polenta or yellow cornmeal
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup real butter, room temperature
1/3 cup sugar
1/4 teaspoon real vanilla extract
2 teaspoons lemon zest
1 egg
1-2 teaspoons water or sherry
3 oz. cream cheese
2 tablespoons heavy cream
3-4 tablespoons powdered sugar
1/4 teaspoon real vanilla extract
1/4 cup mascarpone cheese, or creme fraiche
2 cups assorted raspberries, such as black, golden, red
With steel chopping in place in food processor, combine flour, polenta,
salt, and baking powder. Add the butter, sugar, vanilla, lemon zest, and
egg. Process to blend, adding the water, as needed, to make a thick but
yet a little sticky dough. Wrap and chill for 30-60 minutes.
Roll dough, working in enough flour as needed to prevent it from
sticking, into a circle about 1/4 inch thick. Place into a 9 or 10 inch
tart pan with a removable bottom, pressing it into the pan and up the
sides. If it tears, simply press it together again. Cover the dough with
parchment paper and fill with 2 cups of uncooked beans or rice or pie
weights.
Bake at 350 degrees for 20-25 minutes. Remove the foil and beans and
bake for an additional 10-12 minutes, or until the crust browns nicely.
Cool and place the crust on serving plate.
In food processor, place cream cheese, whipping cream, powdered sugar,
and vanilla. Beat until fluffy. Fold in the mascarpone or creme fraiche.
Spread the filling into the cooled tart crust with a flex spatula, and
top with raspberries, arranging in concentric circles. Refrigerate 30
minutes.
Pies and Tarts |
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