Wednesday, July 29, 2009

Raspberry Almond Cream Tart

I found raspberries at Costco and couldn't resist buying them. Raspberries are one those foods that are almost impossible to find grown locally here, so every once in a while I splurge and buy some. For some reason, I had been craving a raspberry dessert.

I combined a couple of recipes to make this tart. My family loved it. M, for reasons only known to her, decided she didn't like the crust--the crust is sometimes the only thing she'll from other things. I also discovered that the taste is at it's best when this is served at room temperature. I am definitely looking forward to making this again! I do want to experiment with the process for making the crust. It tasted great, but in baking, seemed to have shrunk somewhat. If I can figure out the crust, this may be one those perfect desserts.

Raspberry Almond Cream Tart
adapted from two Bon Appetit recipes

1 c flour
1/3 c sugar
1/4 t salt
6 T chilled butter, cut into pieces
1 large egg
1 t vanilla extract
1/2 t almond extract
1/2 c slivered almonds, toasted
1/3 c seedless raspberry jam

1 8-oz container mascarpone cheese, chilled
1/2 c chilled whipping cream
1/3 c powdered sugar
1 t grated orange peel
1 t vanilla extract

3 c fresh raspberries

Combine flour, sugar, and salt in food processor, blend 10 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Add egg, vanilla, and almond extracts. Using on/off turns, process until moist clumps form. Gather dough into ball. Using floured fingertips, press dough onto bottom and up sides of 9" diameter tart pan with removable bottom. Press 1/2 c almonds over bottom of crust, spread with 1/3 c jam. Bake in preheated 375 degrees oven until crust is golden at edges, and jam is bubbling thickly, about 40 minutes. Cool completely on rack.

Meanwhile, prepare the filling. Using electric mixer, beat mascarpone, cream, sugar, orange peel, and vanilla extract in a large bowl until peaks form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm, at least 2 hours, and up to 1 day. Arrange raspberries in concentric circles atop filling and serve.

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