RASPBERRY TART
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
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.
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Lazar Mitev
lm9@gmail.comThis tart is the perfect balance of sweet and tart.
Vaniyah Jones
j@hotmail.comThis tart is a bit time-consuming to make, but it's worth the effort.
Kgodisho Malesa
mk@yahoo.comI'm not a huge fan of raspberries, but I loved this tart.
safat mollah
s.mollah45@gmail.comThis tart is the perfect dessert for a special occasion.
star gossipbd
g.s40@gmail.comThe tart was delicious, but I had a hard time finding fresh raspberries in the winter.
katrina fracas
fracas26@hotmail.comThis tart was a bit too tart for my taste, but my friends loved it.
Sirano Leroux
sl@yahoo.comI love this tart! It's so easy to make and it always turns out perfectly.
Rahman Shah
sr@yahoo.comThis recipe is a keeper! I've already made it three times and it's always a hit.
Lorry Louis
louislorry@yahoo.comI made this tart for a bake sale and it was a huge success! Everyone loved it.
IRELAND Ashbourne
ashbourne_i@hotmail.comThis tart is the perfect summer dessert. It's light and refreshing, and the raspberries add a beautiful pop of color.
Valentin Pérez cruz
v_c95@aol.comThe tart was delicious, but I found the crust to be a bit too sweet for my taste. Next time, I'll try using a different recipe for the crust.
RJ Ridoy
r@hotmail.comThis recipe is easy to follow and the tart turned out beautifully. I used a store-bought crust to save time, but the homemade crust is definitely worth the extra effort.
Camisha Thornton
c99@gmail.comI've made this tart twice now and it's always a crowd-pleaser. The fresh raspberries really make the dish.
Bongokuhle Mkhonto
bongokuhle-m1@gmail.comThis raspberry tart was a hit at my last dinner party! The filling was sweet and tart, and the crust was flaky and buttery. I will definitely be making this again.