Red Raspberry Tart

  • on June 24, 2007
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Ingrients & Directions

THE CRUST: makes two 8-10
Inch tarts
2 1/2 c All-purpose flour
1 ts Salt
1 ts Granulated sugar —
1 c Cold unsalted butter — cut
Into small piece
1/4 c To 1/2 cup ice water
1 pt Heavy cream
1/3 c Quince syrup — (below)
3 pt Fresh red raspberries
1/4 c Quince jelly (below) —
Melted and cooled
QUINCE JELLY: (makes appr. 2
4 c Quinces — stemmed, seeded,
Cut up
Granulated sugar
4 c Quinces, stemmed, seeded,
And cut up
Granulated sugar

To make crust: All ingredients should be cold. Put flour, salt and sugar in
the bowl of a food processor. Add butter and process for approximately 10
seconds, or just until the mixture resembles coarse meal. Add ice water,
by drop, through the feed tube with the machine running, just until the
holds together without being wet or sticky. (Don’t process more than 30
seconds.) Test the dough by squeezing a small amount together. If it’s
crumbly, add a bit more water.

Turn half the dough out onto a large piece of plastic wrap. Grasping the
ends of the plastic wrap with your hands, cover dough with the plastic and
press it into into a flat circle with your fists. Repeat process with other
half. Wrap dough in the plastic and chill for at least an hour.

Lightly butter (or spray with vegetable cooking spray) an 8-inch
heart-shaped tart pan.

On a lightly floured board, roll out one of the pastry circles to a
thickness of 1/8 inch. Place the pastry in the pan, which has been set on a
parchment-lined baking sheet, and press it into the bottom edges and along
sides. Trim pastry with scissors. (I often cut the pastry an inch higher
the pan’s edge and tuck this overhang to the inside of the pan for extra
height and reinforcement.) Crimp edges. Chill until ready to use. Repeat
process with second pastry circle. If you plan to make only one tart,
this unbaked shell for future use.

Preheat oven to 400 degrees. Cover the pastry with aluminum foil and then
carefully press foil into the corners and edges to form a lining. Weight
ceramic or aluminum weights. (Or use uncooked beans or rice.)

Bake for 25 minutes. When pastry begins to color around the edges, remove
foil and weights and continue baking until the pastry turns a deep amber
color. Cool completely before filling.

To make Quince Jelly: Cook quinces with enough water to cover until very
soft. Pour into a jelly bag (or fine linen dishcloth). Let the juice drip
through without squeezing or pressing. To each cup of juice add 1 cup
Bring to a boil and, while keeping at a full rolling boil, skim off any
Cook until jelly coats a metal spoon. Store in coveredjars in

To make Quince Syrup: Proceed as for jelly, but cook the juice only until
the liquid begins to thicken. The mixture should remain liquid and should

To make filling: Whip the cream until soft peaks form. Add syrup and whip
until stiff. Spread cream evenly in tart shell. Carefully arrange half the
raspberries on top of cream. Make a neat second layer with remaining
Lightly glaze berries with melted quince jelly. Serve immediately.

Per serving: 389 calories; 27.5 g fat (17.3 g saturated fat; 87 percent
calories from fat); 90 mg cholesterol; 223 mg sodium. Analysis is based on

10 Servings

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