RED RASPBERRY TART

      Title: RED RASPBERRY TART
  Categories: New text im, Desserts
       Yield: 10 Servings
  
            THE CRUST:  makes two 8-10
            Inch tarts
   2 1/2 c  All-purpose flour
       1 ts Salt
       1 ts Granulated sugar --
            Optional
       1 c  Cold unsalted butter -- cut
            Into small piece
     1/4 c  To 1/2 cup ice water
            THE FILLING:
       1 pt Heavy cream
     1/3 c  Quince syrup -- (below)
       3 pt Fresh red raspberries
            THE GLAZE:
     1/4 c  Quince jelly (below) --
            Melted and cooled
            Slightly
            QUINCE JELLY: (makes appr. 2
            Pints)
       4 c  Quinces -- stemmed, seeded,
            And
            Cut up
            Granulated sugar
            QUINCE SYRUP:
       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, drop by drop, through the feed tube with the
   machine running, just until the dough 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 the sides. Trim pastry with scissors. (I often cut
   the pastry an inch higher than 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, freeze 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 with 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 sugar. Bring to a boil and, while keeping at a full
   rolling boil, skim off any scum. Cook until jelly coats a metal
   spoon. Store in coveredjars in refrigerator.
   
   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 not jell.
   
   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 berries. 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]