Raspberry Tart for Michelle's Birthday!

Last night was Michelle's birthday, so I made her a raspberry tart, with berries we had picked the night before at Intervale Community Farm.


I found the recipe from Gourmet Magazine, and followed it pretty closely. I followed the recipe for the pastry crust, and it turned out well and sweeter (more tart-appropriate) than my standard pie crust recipe. The standard pie crust recipe would have worked here though, and would probably have been a little flakier and would have contrasted nicely with the sweetness of the filling and berries.

Rasbperry Tart 
 from Gourmet Magazine/Food Network Online

Crust:

1 1/4 c. flour

1/4 c. sugar

1 stick butter, cold and sliced

3 Tblsp. cold water

Filling:

8-oz. cream cheese ( I used the Nancy's cultured kind)

1/2 c. sugar

1 tsp. vanilla

1 egg

1 Tblsp. flour

1/4 c. seedless rasperry jam (I used Trappist)

1 Tblsp. water

3 c. fresh raspberries

Recipe:

Preheat oven to 350 degrees F.

Make crust: blend flour, sugar and butter with a pastry cutter, until mix looks like coarse meal. Add 2 Tblsp. water and toss until incorporated. Mix with hands until mixture is consistent, but crumly. Refrigerate (if time!) for one hour.

Press crust into bottom of tart or pie pan (I didn't have a tart pan with fluted rim, but it sure would have looked nice!). Prick crust with fork and weigh with pie weights or beans (I used popcorn kernels) and bake 30 minutes, until golden.

Make filling: With electric mixer, beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour mixture and blend well.

Pour filling into warm crust, spread evenly, and bake for 20 minutes until set. Cool tart.

Heat jam with water in small saucepan. Stir until melted and smooth. Cool jam.

Arrange rasperries on top of tart, and brush them with jam.

VOILA!