Best 7 Raspberry Tart May Recipes

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Indulge in a delightful culinary journey with our exquisite Raspberry Tart May, a symphony of flavors that will tantalize your taste buds. This remarkable dessert showcases a delectable combination of sweet and tangy raspberries, nestled atop a buttery, flaky crust. Our collection of recipes offers a range of variations to suit every palate, from classic French tarts to modern twists on this timeless treat. Whether you prefer a traditional filling or a creative combination of fruits and flavors, our recipes provide step-by-step instructions to guide you in creating a masterpiece. Embark on this delightful adventure and discover the perfect Raspberry Tart May recipe to impress your loved ones or simply satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

RUSTIC RASPBERRY TART



Rustic Raspberry Tart image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 12

1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 cup butter
3 tablespoons milk
5 tablespoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated lemon zest
9 ounces raspberries
2 tablespoons butter, melted
1 egg, beaten
1/2 teaspoon milk
2 tablespoons powdered confectioners' sugar

Steps:

  • Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
  • Filling: Preheat the oven to 400 degrees F.
  • In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
  • Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
  • Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
  • Mix egg and milk. Brush dough with mixture.
  • Bake approximately 35 to 40 minutes, or until crust is golden brown.
  • Let cool and dust with powdered sugar.
  • Serve warm or at room temperature.

RASPBERRY TART



Raspberry Tart image

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

3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
1 cup good raspberry preserves
1 1/2 pints fresh raspberries (3 packages)

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.

RASPBERRY TART



Raspberry Tart image

This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can be made up to one day in advance; avoid filling it until an hour or two before you are ready to serve it in order to keep the shell as crisp and flaky as possible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 7

All-purpose flour, for work surface
1 pound Puff Pastry Dough
1 large egg, lightly beaten
1 1/3 cups Pastry Cream for Raspberry Tart
1/2 cup heavy cream
2 six-ounce containers fresh raspberries, rinsed and dried
1/4 cup confectioners' sugar

Steps:

  • Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a rectangle at least 9 by 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife, trim edges, and cut out four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet.
  • Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten dough with beaten egg, being careful not to let any drip down over the cut edges.
  • Lay reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim strips to fit, overlapping them at the corners; brush egg wash underneath each of the four overlapping corners to seal them together. Brush tops of strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in refrigerator to chill 1 hour.
  • Preheat oven to 400 degrees. Transfer tart shell to oven, and bake until well browned and puffed all over, about 15 minutes. Remove from oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.
  • When tart shell is completely cooled, place pastry cream in a medium bowl. In a separate mixing bowl, whip heavy cream until soft peaks form; fold into pastry cream. Using a small offset spatula, spread cream mixture over bottom of tart shell. Arrange raspberries neatly in rows on top of cream mixture to cover bottom of tart. Dust with confectioners' sugar; cut into strips, and serve.

CHOCOLATE RASPBERRY MERINGUE TART



Chocolate Raspberry Meringue Tart image

Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It's at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Time 3h

Yield 8 servings

Number Of Ingredients 19

1 3/4 cups plus 2 tablespoons/235 grams all-purpose flour, plus more for rolling dough
1/3 cup/40 grams confectioners' sugar
Pinch of salt
1/2 cup/113 grams unsalted butter, cold and cubed
1 large egg, lightly beaten
2 cups/260 grams frozen (or fresh) raspberries
1/2 cup/100 grams granulated sugar
2 tablespoons/30 milliliters freshly squeezed lemon juice
3 egg yolks
1 large egg
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
Pinch of salt
3/4 cup/20 grams freeze-dried raspberries
1 tablespoon unsweetened Dutch-processed cocoa powder
1 ounce bittersweet chocolate, coarsely chopped
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt

Steps:

  • Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
  • Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
  • Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
  • Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
  • In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
  • Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
  • Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
  • Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
  • Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
  • Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
  • Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
  • Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)

CHOCOLATE-RASPBERRY TART



Chocolate-Raspberry Tart image

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

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

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 ALMOND TART



Raspberry Almond Tart image

This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar, divided
1 cup cold butter, divided
3 large eggs
1/2 cup raspberry jam, divided
1 cup ground almonds
1/2 teaspoon almond extract
1/2 cup confectioners' sugar
2 to 2-1/2 teaspoons lemon juice

Steps:

  • In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

RASPBERRY TART MAY



Raspberry Tart May image

Categories     Food Processor     Dessert     Bake     Cream Cheese     Raspberry     Summer     Jam or Jelly     Gourmet

Number Of Ingredients 14

For crust
1 1/4 cups all-purpose flour
1/4 cup sugar
1 stick (1/2 cup) cold unsalted butter, cut into pieces
2 to 3 tablespoons cold water
For filling
an 8-ounce package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 large egg, beaten lightly
1 tablespoon all-purpose flour
1/4 cup seedless raspberry jam
1 tablespoon water
3 cups raspberries, picked over

Steps:

  • Preheat oven to 350°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 begins to come together but is still crumbly.
  • Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick crust with a fork and bake in middle of oven until golden, 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 filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool tart in 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 decoratively on top of tart and brush gently with jam.

Tips:

  • To make the raspberry filling, cook the raspberries with sugar and lemon juice until thickened. Let it cool completely before using it to fill the tart.
  • If you don't have almond flour, you can make your own by grinding almonds in a food processor until they are finely ground.
  • When making the crust, be sure to press it firmly into the tart pan. This will help prevent it from shrinking during baking.
  • If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the raspberry filling into the tart.
  • To make the chocolate ganache, melt the chocolate and cream together in a heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted and smooth.

Conclusion:

This raspberry tart is a delicious and elegant dessert that is perfect for any occasion. The sweet and tart filling is complemented by the rich and creamy chocolate ganache. The almond flour crust is a nice change from a traditional pie crust and adds a nutty flavor to the tart. With its beautiful presentation, this tart is sure to impress your guests.

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