FRESH RASPBERRY TART
I am fairly sure our raspberries are on steroids this year. It is my strong opinion someone is secretly sneaking into the garden and giving them growth hormones in the middle of the night. How else am I to explain the never ending stream of raspberries that cover every square inch of space in my kitchen? I am grateful for the harvest, but these berries are starting to get on my nerves!
It has been interesting to try to come up with ways to preserve all these berries. Raspberry Chipotle BBQ sauce will be the next little experiment that comes out of my kitchen. In the meantime I’ve taken a break from all the preserving to put together a low sugar fresh raspberry tart.
I’m glad I did because the tart is delicious. Tim and I haven’t been able to stop nibbling. The tart is in no danger of spoiling, it will be long gone before the night is out! Hey, with the small amount of sugar in the fresh raspberry tart I’m not feeling too guilty.
I love the simplicity of the Fresh Raspberry Tart. I chose to use a crust with a touch of sweetness to offset the distinctive tangy flavor of the fresh raspberries. The filling for the fresh raspberry tart is made with mostly fresh raspberries except for a small amount of sugar to make the glaze. The Fresh Raspberry Tart is a simple tart that takes little time to make, but looks and tastes like you spent hours.
- Basic Tart Dough Recipe (see link for recipe below)
- 4½ cups raspberries, divided
- ½ cup sugar
- 1 tbsp lemon juice
- Place 1½ cups raspberries, sugar and lemon juice in small sauce pan.
- Heat over medium heat until mixture comes to a boil, reduce heat and simmer for about 10 minutes until mixture is clear.
- Cool slightly.
- Place berries into food mill or sieve to remove seeds,
- Chill glaze in refrigerator until ready to use.
- Preheat oven to 425 degrees.
- Place prepared tart dough in tart pan. Prick the bottom of the dough with a fork to help prevent bubbling. (an option is to use dry beans or pie weights to keep crust from bubbling and help the surface of the tart to remain flat).
- Place tart dough in oven and immediately reduce the heat to 375 degrees. Bake tart shell for 20 - 25 minutes or until shell is lightly browned.
- Remove tart shell from oven and cool.
- Once tart shell has cooled, place remaining raspberries into shell in a concentric circle. Berries should be stem side down.
- Pour cooled glaze over the top of berries.
- Chill for 30 minutes. Serve
Basic Tart Dough Recipe from William-Sonoma. Find Recipe here.
Fresh Raspberry Tart shared with:
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