Best 9 Sofias Raspberry Marzipan Tart Recipes

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Indulge in a delightful culinary journey with Sofia's Raspberry Marzipan Tart, a masterpiece that tantalizes taste buds with its exquisite fusion of flavors and textures. This delectable treat features a buttery crust, a layer of sweet and nutty marzipan, a filling of tart and juicy raspberries, and a glaze that adds a touch of elegance. But that's not all! This ultimate guide also includes three additional recipes that will elevate your dessert repertoire: a classic Raspberry Tart, a luscious Raspberry Marzipan Cake, and a refreshing Raspberry Lemonade. Embark on this culinary adventure and discover the perfect dessert for any occasion.

Let's cook with our recipes!

RASPBERRY-MARZIPAN TARTS



Raspberry-Marzipan Tarts image

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

Crust
4 tablespoons butter, softened
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
3/4 cup all-purpose flour, plus extra for rolling crust
4 fluted 3-inch tart pans
4 tablespoon uncooked rice or dried beans
Filling
1 tablespoon butter, softened
2 teaspoon sugar
1 large egg yolk
1/4 cup almond flour (or almond meal)
2 tablespoon 2 percent milk
Fruit
1 tablespoon apricot preserves
2 ounces fresh raspberries (about 28 berries)

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.

RASPBERRY MARZIPAN TART



Raspberry Marzipan Tart image

This tart isn't overly sweet ... perfect for our taste buds. The flavors of raspberry and marzipan were delish. Next time, I may try another fruit like Trish suggests. A great dessert that will impress your guests!

Provided by Trish Morris

Categories     Other Desserts

Time 1h

Number Of Ingredients 17

PASTRY
1 c all purpose flour
3 Tbsp sugar
1/2 c cold butter
1 Tbsp plus 1 tsp lemon juice, fresh
1/4 c raspberry jam for bottom of the pastry
FILLING
3/4 c butter, room temperature
1/2 c sugar
3 egg
2 tsp almond extract
6 oz ground almonds, about 2 cups
2 Tbsp lemon zest
TOPPING
1/4 c raspberry jam/jelly
1 pt fresh raspberries
icing sugar (powder sugar) for dusting

Steps:

  • 1. Pastry : put flour, sugar into a food processor and pulse to mix. Cut butter into cubes and add. Pulse till butter is blended to course crumbs. Add Lemon juice and pulse till mix forms a ball. Remove and place in the middle of an ungreased 10inch springform pan. Press the dough from the middle out. If the dough is to sticky just flour your fingers. Press the dough half way up the side of the pan. Spread raspberry jam on the bottom and place in fridge while preparing filling
  • 2. Preheat oven to 350. Filling: cream butter and add sugar, beat till fluffy. Add eggs one at a time scraping the sides as you go. Add the zest and almond extract. On low speed add the ground almonds till just mixed and evenly distributed. Pour mix in prepares shell. Bake for 45 min or until the pastry is golden and a toothpick inserted comes out clean. Remove and let cool
  • 3. Melt jam on the stove or microwave. Brush jam over the top of the cooled tart. Refrigerate for up to 3 days. Place fresh raspberries and dust with icing sugar just before serving

RASPBERRY MARZIPAN TART



Raspberry Marzipan Tart image

A simple to make but very rich dessert. Serve small slices of this decadent treat :) Garnish with Fresh Strwberries for a more elegant presentation if you like.

Provided by Steve P.

Categories     Pie

Time 1h10m

Yield 1 Nine inch tart, 16 serving(s)

Number Of Ingredients 13

1 1/4 cups flour or 1 1/4 cups unbleached flour
1/3 cup sugar
1 teaspoon baking powder
1/2 cup unsalted butter or 1/2 cup margarine
1 egg
1/2 cup raspberry preserves
1/2 cup unsalted butter or 1/2 cup margarine, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 eggs
1 cup almonds, grated or finely chopped
1/2 cup powdered sugar
2 -3 teaspoons lemon juice

Steps:

  • For crust layer: Combine flour, sugar, baking powder, butter and egg with pastry blender until dough forms.
  • Press dough over bottom and up sides of greased 9-inch round cake pan or pie pan.
  • Spread 1/4 cup preserves over dough.
  • Chill while preparing filling.
  • For Filling: In small bowl, cream butter with sugar and almond extract until light and fluffy.
  • Add eggs, 1 at a time beating well after each addition.
  • Stir in almonds.
  • Spoon filling over preserves layer.
  • Spread gently.
  • Bake at 350 degrees 40-50 minutes or until deep golden brown.
  • Cool 2 hours.
  • Loosen edges.
  • Gently remove from pan.
  • Spread with remaining 1/4 cup preserves.
  • Drizzle Glaze over tart.
  • For Glaze: Combine powdered sugar and lemon juice and blend well.

Nutrition Facts : Calories 294.1, Fat 17.1, SaturatedFat 7.9, Cholesterol 70.2, Sodium 70.1, Carbohydrate 32.5, Fiber 1.4, Sugar 21.6, Protein 4.2

RASPBERRY FRANGIPANE TART



Raspberry Frangipane Tart image

I love my 9-inch fluted tart pan with the removable bottom. It's the perfect size. Nine inches of tart is plenty to feed a small crowd, but not too big to be portable. I love it because everything made in a fluted tart pan looks pretty. And I love the action of slipping off the sides to reveal a perfect fluted dessert edge. Here I filled it with a tender almond-scented raspberry and frangipane tart. Gorgeous pastry, cake-like almond filling and tangy fruit makes a lovely combination. And, thanks to my favorite pan, it looks just as good as it tastes.

Provided by Samantha Seneviratne

Categories     dessert

Time 3h30m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour, plus more for the work surface
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
4 to 6 tablespoons ice water
1 cup (4 ounces) whole blanched, raw almonds
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 teaspoon almond extract
2 large eggs
3 tablespoons all-purpose flour
1 1/2 cups (6 ounces) fresh raspberries
2 tablespoons sliced almonds
Confectioners' sugar, for sprinkling

Steps:

  • For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl. Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces. Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form. Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet. It should just hold together when you squeeze it in your hand.
  • Gather the dough into a rough ball in the bowl with your hands. Put a piece of plastic wrap on the counter and set the dough on it. Wrap the dough and flatten it into a 6-inch disc. Refrigerate until cold, at least 1 hour.
  • For the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground. Add the granulated sugar, butter, salt and almond extract and blend until smooth. Add the eggs and blend until smooth. Add the flour and pulse until just combined.
  • Heat the oven to 375 degrees F. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle. Ease the dough into a 9-inch tart pan with a removable bottom. Gently press in the edges, then run a rolling pin over the top to trim the edges. Refrigerate for at least 30 minutes or freeze for 15 minutes. Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Reduce the oven temperature to 350 degrees F.
  • Scrape the filling into the tart pan and spread it out evenly. Top evenly with the raspberries and sprinkle with the sliced almonds. Bake until the filling is puffed and golden brown, 35 to 40 minutes. Transfer to a rack to cool. Serve warm or at room temperature sprinkled with confectioners' sugar.

RASPBERRY SORBET



Raspberry Sorbet image

With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. -Karen Bailey, Golden, Colorado

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 6 servings.

Number Of Ingredients 3

1/4 cup plus 1-1/2 teaspoons fresh lemon juice
3-3/4 cups fresh or frozen unsweetened raspberries
2-1/4 cups confectioners' sugar

Steps:

  • Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm.

Nutrition Facts : Calories 216 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 1g protein.

RASPBERRY SORBET



Raspberry Sorbet image

A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 3

1 cup sugar
1 3/4 cups plus 4 teaspoons water
6 cups (1 2/3 pounds) raspberries

Steps:

  • Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
  • Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
  • Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
  • Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.

RASPBERRY SORBET OR GRANITA



Raspberry Sorbet or Granita image

No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.

Provided by Toasted Garlic

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 6h25m

Yield 10

Number Of Ingredients 5

4 (6 ounce) containers fresh red raspberries
½ cup honey
4 cups water, divided
¾ cup white sugar
½ cup light corn syrup

Steps:

  • Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
  • Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
  • Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
  • To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 49.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 0.7 g, Sodium 13.7 mg, Sugar 36.5 g

RASPBERRY SORBET WITH FRESH WHIPPED CREAM



Raspberry Sorbet with Fresh Whipped Cream image

Using frozen raspberries makes this vibrant sorbet a snap to prepare. (No ice cream maker necessary!)

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Number Of Ingredients 4

1/4 cup water
1/4 cup plus 1 tablespoon sugar
1 bag (12 ounces) frozen raspberries or 3 cups fresh raspberries, frozen
1/2 cup heavy cream

Steps:

  • Stir together water and 1/4 cup sugar until sugar dissolves.
  • Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.
  • Whisk cream and remaining tablespoon sugar until soft peaks form.
  • Scoop sorbet into 4 glasses, and top with whipped cream.

SOFIA'S RASPBERRY MARZIPAN TART



SOFIA'S RASPBERRY MARZIPAN TART image

Categories     Cake     Nut     Dessert

Yield 9-10 Servings

Number Of Ingredients 17

CAKE:
1 1/2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 egg
1/4 cup red raspberry jam
FILLING:
2/3 cup sugar
1/2 cup unsalted butter, softened
1 teaspoon almond extract
2 eggs
1 cup grated or finely chopped almonds (start with 1 1/2 cup to grate, then measure 1 cup)
1/4 cup red raspberry jam
GLAZE:
1/2 cup powdered sugar
2-3 teaspoons lemon juice, or enough to make glaze drizzle

Steps:

  • Preheat oven to 350 degrees. Grease 9" Spring Form pan. In a large bowl, combine flour, 1/3 cup sugar, 1 teaspoon baking powder. Add 1/2 cup butter and egg. Blend with a pastry blender until dough forms. Press dough over bottom and up sides of prepared pan. Spread 1/4 cup jam over dough. Chill while preparing filling. In a small bowl cream 2/3 cup sugar, 1/2 cup butter, almond extract until fluffy and light. Add eggs one at a time, beating well after each addition. Stir in grated almonds. Spoon over jam and cake layer in spring form pan; spread gently. Bake for 40-50 minutes or until a deep golden brown. Cool two hours before removing from pan. Spread top with 1/4 cup jam (or a little more). Blend glaze ingredients until smooth. Drizzle over tart. Eat.

Tips:

  • For the best results, use fresh raspberries. If you're using frozen raspberries, thaw them before using.
  • To easily remove the pits from the cherries, use a cherry pitter.
  • To make the marzipan filling, use a food processor or blender to grind the almonds and sugar together until they're fine.
  • To make the raspberry filling, simply combine the raspberries, sugar, and lemon juice in a bowl.
  • To prevent the tart from becoming soggy, pre-bake the tart shell.
  • To make sure the tart is cooked through, insert a toothpick into the center. If it comes out clean, the tart is done.
  • Serve the tart warm or at room temperature.

Conclusion:

This raspberry marzipan tart is a delicious and elegant dessert that's perfect for any occasion. The combination of sweet raspberries, nutty marzipan, and flaky tart crust is sure to please everyone. With a little effort, you can create this beautiful tart that will impress your friends and family.

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