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May 3, 2010 / Sarah

National Raspberry Tart Day


Raspberry Tart May
From Gourmet

1 1/4 cups plus 1 tablespoon all-purpose flour, divided
3/4 cup sugar, divided
1 stick (1/2 cup) cold unsalted butter, cut into pieces
2 to 4 tablespoons cold water, divided
8-ounce package cream cheese, softened
1 teaspoon vanilla
1 large egg, beaten lightly
1/4 cup seedless raspberry jam
2 cups raspberries, picked over

  1. Preheat oven to 350°F.  In a food processor blend together 1 1/4 cups flour, 1/4 cup sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly.
  2. Press crust evenly onto bottom and sides of a pie pan. Prick crust with a fork and bake in middle of oven until golden, about 30 minutes.
  3. While the crust bakes, beat together the cream cheese, remaining sugar, vanilla, and egg until smooth with an electric hand mixer.  Add flour and blend mixture well.
  4. Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool tart in pan on a rack.
  5. In a small saucepan heat jam with 1 tablespoon water over moderate heat, stirring, until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam.
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