Mother's Raspberry Tart

Recipe from "Foods of the Hudson"

Adapted by Molly O'Neill

Total Time
45 minutes, plus refrigeration
Rating
4(18)
Notes
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Ingredients

Yield:8 servings
  • 2cups all-purpose flour
  • Pinch salt
  • ⅓cup firmly packed light brown sugar
  • 11tablespoons chilled unsalted butter, diced
  • 2egg yolks, lightly beaten
  • 12ounces frozen raspberries, thawed
  • ¼cup granulated sugar
  • 1tablespoon cornstarch
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

351 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 18 grams sugars; 4 grams protein; 27 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. In the bowl of a food processor, combine the flour, salt and brown sugar and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks and continue to pulse until the mixture pulls away from the sides of the bowl.

  2. Step 2

    Press the dough into the bottom and about ½ inch up the sides of a buttered 9-inch tart pan with a removable bottom. Bake until light brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack.

  3. Step 3

    Select 10 pretty raspberries for garnishing the cake and set them aside. Place the rest of the raspberries with their juice in a saucepan and add the granulated sugar. Cook over medium heat, stirring, until the mixture boils. Combine the cornstarch with 1 tablespoon water and stir it into the boiling fruit. Cook, stirring, until the mixture thickens slightly, about 3 minutes. Remove from the heat.

  4. Step 4

    Remove the rim of the tart pan and pour the fruit into the cooled shell. Cover with plastic wrap and refrigerate for several hours or until set. Garnish with the reserved berries and serve with whipped cream, if desired.

Ratings

4 out of 5
18 user ratings
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Cooking Notes

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H

just wondering shouldn't we drain the cooked raspberry to remove the seeds?

David

You don't have to thaw the raspberries first, just cook them with the sugar until just boiling - nice and tart, not too sweet.

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Credits

Adapted from "Foods of the Hudson"

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