Indulge in a nostalgic journey with our classic Old-Fashioned Raspberry Tart, a timeless dessert that embodies the charm of traditional baking. This delightful tart features a buttery, flaky crust that houses a vibrant filling of sweet and tangy raspberries, creating a symphony of flavors in every bite. Whether you're a seasoned baker or just starting your culinary adventure, our detailed recipe guides you through each step, ensuring a perfect tart every time.
But that's not all! This versatile recipe collection offers variations to suit every taste. From a luscious Chocolate Raspberry Tart, where rich chocolate ganache meets the tangy raspberries, to a decadent Raspberry Cream Tart, featuring a velvety cream filling and a burst of raspberry flavor, we have something for everyone. And for those who love a nutty twist, our Raspberry Almond Tart combines the crunch of toasted almonds with the vibrant raspberries, creating a delightful textural experience.
So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Old-Fashioned Raspberry Tart. With its timeless appeal and variations to satisfy every palate, this tart is sure to become a cherished family favorite.
OLD-FASHIONED RASPBERRY TART
Serving this tart is a breeze: Both the dough for the crust and the custard filling may be prepared the day before and refrigerated. On the day you intend to serve the tart, bake the tart shell and leave it at room temperature. A few hours before serving, just spread the custard cream in the tart shell and top with the berries. You may substitute halved strawberries, rinsed and dried blueberries, or a combination of berries for the raspberries.
Provided by Nick Malgieri, David Joachim
Categories Cookstr Recipes
Number Of Ingredients 10
Steps:
- Unwrap the dough and place it on a floured work surface. Knead it lightly to soften it slightly, then form it into a disk. Flour the dough and roll it to an 11- to 12-inch disk. Fold the dough in half and transfer it to the pan, lining up the fold with the diameter of the pan. Unfold the dough into the pan and press it well into the bottom and sides. Sever the excess dough at the rim of the pan with a bench scraper or the back of a paring knife. Refrigerate the tart crust until you are ready to bake it.
- For the pastry cream filling, combine the milk and half the sugar in a small nonreactive saucepan. Bring to a boil over low heat. Combine the remaining sugar and the flour in a small mixing bowl and whisk well to mix. Whisk in the eggs, one at a time. When the milk boils, whisk about a third of it into the egg mixture. Return the remaining milk to a boil over low heat and add in the egg mixture in a stream, whisking constantly until the pastry cream thickens and comes to a boil-large bubbles will burst slowly on the surface. Cook, whisking constantly, for about 20 seconds. Off the heat whisk in the vanilla and butter. Scrape the pastry cream into a glass or stainless steel bowl and press plastic wrap directly against the surface. Refrigerate the pastry cream until it is time to assemble the tart.
- To bake the tart shell, set a rack in the middle level of the oven and preheat to 350 degrees. Remove the unbaked tart crust from the refrigerator and pierce it all over at ½-inch intervals with the tines of a fork. Bake the crust for about 15 minutes, or until it is a very light golden color. If you bake the crust too long, it will be very hard.
- Cool the baked crust on a rack.
- When you are ready to assemble the tart, spread the chilled pastry cream on the bottom of the tart crust, using a small metal offset spatula. Arrange the raspberries on the pastry cream (I just pile them on every which way rather than making straight rows). Unmold the tart. Right before serving, dust with all the confectioners' sugar.
- Serving: This beautiful tart needs no further adornment.
RUSTIC FRUIT TART
Steps:
- For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour.
- For the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt. Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs. Use just enough cold water, about 2 tablespoons, to bring the mixture together. Form a disk with the dough and wrap it in plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- On a clean surface, roll the dough to a large circle roughly 12 inches in diameter. Transfer the dough to the prepared baking sheet.
- For the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside. Remove the raisins from the wine and put on top of the pears.
- In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice. Sprinkle the mixture over the pears and raisins. Fold over the edges of the dough to encircle the pears. Bake until the pears are tender, about 20 minutes.
- Serve warm with vanilla ice cream.
- Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine.
- In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy.
RASPBERRY TART
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
OLD-FASHIONED RASPBERRY TART
For cooks who like to work ahead, this is the perfect recipe. The crust can be prepared in advance and baked the day it's served. The pastry cream can also be made ahead. A few hours before serving, fill the pastry with the cream and top with fruit. Recipe from Perfect Light Desserts by Nick Malgieri and David Joachim
Provided by Ceezie
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the pastry dough, place flour, sugar, baking powder and salt in a food processor; pulse to combine. Add butter; pulse to combine. Add egg and water; pulse until dough forms a ball. Shape into a disc; wrap in plastic wrap and refrigerate several hours to overnight. (Refrigeration makes dough easier to roll, but is not necessary.)
- Preheat the oven to 350°F On lightly floured surface, knead dough lightly to soften. Roll into a 12-inch circle; press on bottom and sides of a 10-inch tart pan with removable bottom. Prick with fork. Bake 15 minutes or until light golden. Cool on rack.
- To prepare the pastry cream, combine 2 tablespoons sugar and flour in a medium bowl. Add eggs, one at a time, whisking after each addition. Combine milk and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over low heat. Whisk about one-third of the milk into egg mixture. Gradually whisk egg mixture into remaining milk in saucepan. Whisk and cook over low heat until mixture comes to a boil. Boil 20 seconds, whisking constantly. Remove from heat and whisk in vanilla and butter. Pour into a bowl; press plastic wrap directly on surface. Refrigerate until cold.
- Stir pastry cream to lighten; spread in tart shell, cover with berries and sift confectioners' sugar over top.
Nutrition Facts : Calories 250.5, Fat 9.6, SaturatedFat 5.2, Cholesterol 89.4, Sodium 137, Carbohydrate 35.9, Fiber 4.3, Sugar 17.3, Protein 6.1
CHOCOLATE-RASPBERRY TART
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
- In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.
Nutrition Facts : Fiber 4 g
RASPBERRY CUSTARD PIE
Dorothy Regnier of Kamloops, British Columbia suggests, "You can substitute other kinds of berries or rhubarb in the filling for this pie. But raspberries are hard to beat!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 588 calories, Fat 20g fat (12g saturated fat), Cholesterol 118mg cholesterol, Sodium 259mg sodium, Carbohydrate 95g carbohydrate (62g sugars, Fiber 6g fiber), Protein 8g protein.
RASPBERRY CUSTARD TART
Our Test Kitchen created this pretty dessert to help you impress guests at your next gathering. With a yummy raspberry layer and nutty homemade crust, it's hard to believe that a slice isn't an invitation to stray from healthy eating goals.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set. , In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.
Nutrition Facts : Calories 198 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 44mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
TANTALIZING RASPBERRY TARTS
Another recipe from "The Anne of Green Gables Cookbook": "The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one's best chum would have forever and ever branded as "awful mean" the girl who did it. And yet, when the tarts were divided among ten girls you just got enough to tantalize you. " (from "Anne of Green Gables" by L.M. Montgomery). Times are estimated and do not include cooling time beyond the initial 15 minutes (included in cooking time). The original recipe did not specify the size of package of frozen berries, so I guessed a 10 oz package based on the fresh raspberry substitution.
Provided by Halcyon Eve
Categories Tarts
Time 1h10m
Yield 8-10 tarts, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas.
- Combine egg yolk, water, and lemon juice with a fork.
- Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.
- Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use.
- Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
- Spoon filling evenly into tart shells, filling each no more than 2/3 full.
- Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.
- Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.
Tips:
- For the best results, use fresh raspberries. If you're using frozen raspberries, thaw them before using and pat them dry to remove excess moisture.
- To make sure the crust is cooked through, pre-bake it for 10-12 minutes before adding the filling.
- Don't overfill the tart shell. The filling should come up just below the rim of the crust.
- Bake the tart in a preheated oven. This will help to ensure that the crust is cooked through and the filling is set.
- Let the tart cool completely before slicing and serving. This will help to prevent the filling from running out.
Conclusion:
This old-fashioned raspberry tart is a delicious and classic dessert that is perfect for any occasion. With its buttery crust, sweet raspberry filling, and creamy whipped cream topping, it's sure to be a hit with everyone. So next time you're looking for a special treat, give this tart a try. You won't be disappointed!
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