I'm somewhat intimidated by baking. What makes this recipe special is that you really don't have to know how to bake to cook it. There's no yeast - you don't even need a rolling pin! You can use a pie pan to cook this, but it looks best if you use a non-stick 11" tart pan. They have just the right height for your dough, and with a simple push, the tart separates from the rim of the pan for perfect presentation.
- 1 1/4 C all-purpose flour
- 1/4 C sugar
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 2 to 3 T cold water
- an 8 ounce package cream cheese
- 1/2 cup sugar
- 1 t vanilla
- 1 large egg
- 1 T all-purpose flour
- 1/4 cup seedless raspberry jam
- 1 T water
- 3 cups raspberries
- 11" Tart Pan with push up bottom
- Pastry Brush
- Electric Mixer
Dump the 1 1/4 C flour into the food processor.
Add the 1/4 C of sugar.
Cut up 1 stick of butter into pieces.
Add the pieces of butter to the processor along with 2 -3 T of water.
Process. This is what I got. If you use somewhat less water you might get a more crumby mix. Either works.
If you're using a non-stick pan you are don't have to grease the pan. Otherwise you should rub a T of softened butter all over the inside of the pan. Now, put the dough in the pan and begin pressing it until you have a more or less even distribution. the crust should come up to the top of the pan. Use a fork to prick the crust all over (including the sides). This will help keep the dough from forming a bubble of air that will crack your crust when it bakes. Put the tart shell into the oven, which you preheated to 350 degrees F. Set the timer for 30 minutes.
While the shell is cooking we'll prepare the filling. Put the 8 ounce package of cream cheese in a mixing bowl. It will mix better if it is at room temperature.
Add 1/2 cup of sugar to the bowl.
t Vanilla Extract.
Beat a large egg and add it to the bowl.
Beat with an electric mixer. At first it may clump together, particularly if your cream cheese didn't soften. Keep mixing.
The mix will get quiet creamy and even. Add 1 T flour and keep beating until smooth.
Our crust has turned golden brown. Put it on a cooling rack.
Scoop the filling into the middle of the tart shell.
Using a rubber spatula, spread it out evenly.
Put the tart back in the oven for 20 minutes. It will firm up or "set".
Put the tart on the cooling rack. working from the center, place the cleaned raspberries in concentric circles. This is the "exposed" part of the tart, so choose the best and biggest berries. Neatness counts here! Make your arrangement of fruit as beautiful as possible.
You could stop here, just sprinkling on some Confectioner's Sugar. But, I prefer a very simple glaze. Put a 1/4 cup of seedless raspberry (or strawberry) jam in a saucepan. If you can only find jam with seeds, press it through a sieve, capturing the seedless jam on the reverse side.
Add 1 - 2 T of water to the pan, stir and warm up. It shouldn't boil or it might over thicken.
Using a pastry brush, dance over the fruit, drizzling on the glaze. Don't press down on the fruit or you will damage it.
Put the tart in the refrigerator to chill.
To serve, just press through the bottom of the tart and the rim will fall away. Plate the tart and bring to the table.
Raspberries of a very different kind than those heard in Blazing Saddles.