RASPBERRY-MARZIPAN TARTS
Provided by Lesley Porcelli
Categories Berry Dairy Egg Fruit Nut Dessert Bake Raspberry Healthy Self Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Crust:
- Combine butter, sugar and salt in a bowl. Beat in egg, then flour, 1/4 cup at a time, until you get a shaggy dough (it holds together loosely, but it's not smooth or elastic). Dust a surface with flour, transfer dough to surface and, with lightly floured fingers, knead once or twice until a sticky dough forms. Wrap in plastic wrap; refrigerate at least 40 minutes. Heat oven to 350°F. Divide dough in half; reserve half for Chocolate-Banana Tarts or freeze, well-wrapped, for another use. Divide remainder into 4 pieces. With lightly floured fingertips, press 1 piece into each tart pan, working dough up the sides evenly. (If dough tears on bottom, smooth dough over hole to close it up.) Prick pastry along bottom with a fork several times. Gently press a small square of foil into each pastry shell (do not press down hard). Top each with 1 tablespoon uncooked rice or dried beans (to prevent pastry from puffing up). Place on a baking sheet and bake 10 minutes. Remove foil and rice from each crust; discard. Return crust to oven; cook until golden, about 5 minutes more. Keep oven on.
- Filling:
- Combine butter and sugar. Beat in yolk, followed by flour, until combined. Beat in milk until incorporated. Divide filling among tart shells and bake until puffed, about 15 minutes.
- Fruit:
- Heat preserves with 1 tablespoon water in a small sauté pan over low heat until melted, about 3 minutes. Press through a sieve into a bowl. Let cool. Arrange about 7 raspberries on top of each tart. Brush glaze onto raspberries and drizzle remaining glaze over raspberries until covered. Serve immediately.
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Shirley Ragona
[email protected]These raspberry marzipan tarts are a delicious and elegant dessert that is perfect for any occasion.
Dennis Daniel
[email protected]I've made these tarts several times now and they're always a hit. They're a great dessert for any occasion.
Kelsey Muthoni
[email protected]These tarts are best served warm, but they're also good cold. I actually prefer them cold.
Prince Jaker
[email protected]I added a dollop of whipped cream to each tart before serving. It really took them over the top!
Malik Madad Ali
[email protected]I would recommend using fresh raspberries for this recipe. Frozen raspberries will work, but they won't be as flavorful.
Saroj Paudel
[email protected]These tarts are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious!
Taraq Aziz
[email protected]I'm not a baker, but I was able to make these tarts without any problems. They turned out perfectly and they were delicious!
Denise Mosley
[email protected]I made these tarts for my husband's birthday and he loved them! He said they were the best tarts he'd ever had.
Gourango paul
[email protected]These tarts are perfect for a special occasion. They're elegant and delicious, and they're sure to impress your guests.
Lucy Dempster
[email protected]I had a little trouble getting the pastry crust to roll out evenly, but other than that, these tarts were a breeze to make. They're also delicious!
Aadan Sitiin
[email protected]The recipe was easy to follow and the tarts turned out beautifully. I will definitely be making these again!
Rashmilan zuen
[email protected]These tarts were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the filling next time.
Tomisin Lawrence
[email protected]I'm not a huge fan of marzipan, but I really enjoyed these tarts. The filling was creamy and smooth, and the pastry crust was perfectly flaky.
Irene
[email protected]I made these tarts for a party and they were a hit! Everyone loved the combination of flavors and textures.
Mrs Anye
[email protected]These raspberry marzipan tarts were delightful! The filling was creamy and almondy, with a hint of tartness from the raspberries, and the pastry crust was flaky and buttery. I would definitely make these again.