FRESH RASPBERRY TARTS RECIPE RECIPES

Steps:

• Preheat oven to 425°F.
• Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas.
• Combine egg yolk, water, and lemon juice with a fork.
• Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.
• Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use.
• Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
• Spoon filling evenly into tart shells, filling each no more than 2/3 full.
• Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.
• Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.

Steps:

• Cream together the butter and sugar in a mixer until well combined.
• Add vanilla and a pinch of salt, then mix again.
• Add the flour one in 1/2 cup increments until the dough comes together.
• Then press the dough into bottom and up a little bit of sides of a 13-by-9 inch baking dish or 9-inch tart pan.
• Prick all over crust with a fork then place in freezer to chill for 15 minutes.
• Preheat oven to 375 degrees.
• Bake crust for 17-18 minutes, until it’s golden brown.
• Remove from oven and let cool completely.
• Using a food processor or blender, puree the berries.
• Then use a fine mesh sieve over a medium saucepan and press the berry puree through with a spoon, straining away seeds.
• Add lemon juice and sugar and stir to combine.
• Bring to boil over medium-high heat, then reduce to medium and simmer 10-15 minutes, removing any foam with a spoon and stirring frequently.
• When color is bright and sauce reduced by half, remove from heat and let cool.
• Cream together butter and cream cheese in a mixer or using beaters until smooth.
• Add vanilla and mix until smooth.
• Add powdered sugar 1 cup at a time until you reach your desired consistency and sweetness of filling.
• Add 3/4 of filling mixture to bottom of cooled crust and add the remaining 1/4 filling to a star-tip lined decorating/piping bag.
• Spread cooled raspberry sauce over top of filling layer and smooth.
• Pipe remaining filling mixture in stars around edge of tart.
• Add fresh raspberries all along the edges as well.
• Chill for 2 hours and keep in fridge until serving.