May 3: National Raspberry Tart Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rustic Apple Raspberry Tart
Categories: Pastry, Fruits, Dairy, Desserts
Yield: 6 servings

1 1/3 c A-P flour
1/4 c Sugar
1/8 ts Salt
6 tb Cold butter
1 Egg yolk
3 tb Cold water

MMMMM--------------------------FILLING-------------------------------
2 1/2 c Thin sliced, peeled, tart
- apples
1 c Fresh or frozen raspberries
1/4 c Sugar
1 tb Cornstarch
3/4 ts Ground cinnamon
1 tb Milk
Coarse decorating sugar

In a small bowl, combine the flour, sugar and salt; cut
in butter until mixture is crumbly. Gradually add egg
yolk and water, tossing with a fork until a ball forms.
Shape into a disk; wrap in plastic and refrigerate for
at least 1 hour.

On a lightly floured surface, roll out pastry into a 14"
circle. Transfer to a parchment paper-lined 14" pizza
pan.

For filling, combine apples and raspberries in a large
bowl. Combine the sugar, cornstarch and cinnamon. Add to
the fruit; toss gently to coat. Spoon over pastry to
within 2 in. of edges. Fold up edges of pastry over
filling, leaving center uncovered.

Brush folded pastry with milk; sprinkle with coarse
sugar. Bake @ 375┬║F/190┬║C for 35-40 minutes or until
crust is golden and filling is bubbly. Using parchment
paper, slide tart onto wire rack to cool.

Taste of Home Test Kitchen, Greendale, Wisconsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Chocolate Raspberry Tart
Categories: Chocolate, Fruits past, Dairy
Yield: 7 servings

MMMMM---------------------------CRUST--------------------------------
3 c (300 g) digestive
- biscuit/graham cracker
- crumbs
1/4 c (50 g) caster/granulated
- sugar
1/2 c (115 g) unsalted butter;
- melted

MMMMM--------------------------FILLING-------------------------------
2 c (350 g) white chocolate;
- chopped
1/2 c (120 ml) heavy cream
1/4 c (56 g) unsalted butter
2 c (250 g) fresh raspberries

FOR THE CRUST: Stir together the biscuit crumbs and
sugar. Add the melted butter and mix until all the
crumbs are moist.

Press the mixture into the bottom and up the sides of an
un-greased 23cm/9" fluted tart tin with a loose base.
Refrigerate whilst preparing the filling.

FOR THE FILLING: Place the chocolate, heavy cream, and
butter in a microwave-safe bowl, and heat in 20 second
intervals, stirring after each one, until melted and
smooth.

Place the raspberries onto the bottom of the crust, and
pour the white chocolate on top. Refrigerate until firm
~ about 2 hours.

NOTES: Leftovers can be cover tightly, and kept
refrigerated for up to 3 days. This tart also freezes
well for up to 3 months. Thaw overnight in the fridge
before serving.

Yield: 6 - 8 slices

RECIPE FROM: https://marshasbakingaddiction.com

Uncle Dirty Dave's Archives

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