RASPBERRY-LEMON BREAKFAST TARTS
Skip the bakery and try these sweet-and-tart strudels at home. They can be made ahead of time and frozen until you're ready to bake them so you always have an on-hand treat.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h35m
Yield 9
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour, lemon peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- On lightly floured surface, gather pastry into a ball. Divide in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
- In 2-quart saucepan, stir together raspberries, granulated sugar and cornstarch. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat. Cool completely.
- Heat oven to 375°F. Roll 1 dough round to 15x9-inch rectangle. Cut into 9 (5x3-inch) rectangles. Place on ungreased cookie sheet. Brush edges with beaten egg. Spread 1 tablespoon raspberry filling on each rectangle to within 1/2 inch of edges. Roll remaining dough to 18x12-inch rectangle. Cut into 9 (6x4-inch) rectangles; place over filling. Press edges together; seal with fork. Cut several small slits in top crusts.
- Bake 24 to 26 minutes or until crust is golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
- In small bowl, mix powdered sugar and lemon juice. Drizzle glaze over tarts.
Nutrition Facts : Calories 328, Carbohydrate 44 g, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 275 mg
LEMON RASPBERRY TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h5m
Yield 12 tarts
Number Of Ingredients 10
Steps:
- For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
- For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
- For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
- To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.
LEMON RASPBERRY TART
This tart combines the tangy lushness of a lemon filling topped with fresh red raspberries, perfect for a summery dessert. Originally from an August 1983 issue of Bon Apetit featuring Beautiful Berry Desserts.
Provided by Leslie in Texas
Categories Tarts
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine flour, sugar,peel and salt in large bowl.
- Cut in butter and shortening until mixture resembles coarse meal.
- Add cognac, then gradually blend in water until mixture can be gathered into a ball.
- Flatten dough into a disc.
- Wrap in plastic and refrigerate 1 hour (or up to 3 days).
- Butter 10 to 11 inch quiche pan.
- Roll dough out on floured surface into 12 or 13 inch circle 1/8 inch thick.
- Fit into pan;form edges.
- Freeze until firm (or up to 1 month).
- Preheat oven to 450 degrees.
- Prick pastry shell with fork.
- Line with buttered parchment paper, then fill with dried beans or pie weights.
- Bake 5 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
- Remove paper and weights.
- Continue baking until well browned, about 20 minutes.
- For filling:.
- Combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; do not boil.
- Let cool.
- (Can be prepared 2 days ahead.Place plastic wrap directly on surface of filling after cooling. Refrigerate until ready to use.).
- Spoon filling into crust and arrange raspberries decoratively over top.
Nutrition Facts : Calories 596.9, Fat 31.7, SaturatedFat 17.1, Cholesterol 200.2, Sodium 56.3, Carbohydrate 73.4, Fiber 5, Sugar 44, Protein 7.6
RASPBERRY-LEMON TART
I really enjoy the tartness of this recipe. I adapted this from another recipe. When you don't thaw and drain the raspberries the dessert ends up almost pudding like, which is wonderful served warm. It was a mistake that turned out wonderfully!
Provided by Wynner
Categories Tarts
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Using your fingers, combine the butter, ½ cup of the sugar, and 1 and ½ cups of the flour and blend together until coarse crumbs form.
- Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.
- Bake the crust until lightly golden, about 20 minutes.
- Remove the crust from the oven and reduce the temperature to 325 degrees.
- Scatter the drained raspberries evenly over the baked crust.
- Beat the eggs with the remaining ¾ cup of sugar.
- Whisk in the lemon zest, lemon juice, and the remaining ¼ cup of flour.
- Pour the lemon cream over the raspberries.
- Bake the tart until the custard is set, about 30 minutes.
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