Red raspberry tart

10 Servings

Ingredients

Quantity Ingredient
THE CRUST: makes two 8-10
Inch tarts
2½ cup All-purpose flour
1 teaspoon Salt
1 teaspoon Granulated sugar --
Optional
1 cup Cold unsalted butter -- cut
Into small piece
¼ cup To 1/2 cup ice water
1 pint Heavy cream
⅓ cup Quince syrup -- (below)
3 pints Fresh red raspberries
¼ cup Quince jelly (below) --
Melted and cooled
Slightly
QUINCE JELLY: (makes appr. 2
Pints)
4 cups Quinces -- stemmed, seeded,
And
Cut up
Granulated sugar
4 cups Quinces, stemmed, seeded,
And cut up
Granulated sugar

Directions

THE FILLING:

THE GLAZE:

QUINCE SYRUP:

To make crust: All ingredients should be cold. Put flour, salt and sugar in the bowl of a food processor. Add butter and process for approximately 10 seconds, or just until the mixture resembles coarse meal. Add ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky. (Don't process more than 30 seconds.) Test the dough by squeezing a small amount together. If it's crumbly, add a bit more water.

Turn half the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, cover dough with the plastic and press it into into a flat circle with your fists. Repeat process with other half. Wrap dough in the plastic and chill for at least an hour.

Lightly butter (or spray with vegetable cooking spray) an 8-inch heart-shaped tart pan.

On a lightly floured board, roll out one of the pastry circles to a thickness of ⅛ inch. Place the pastry in the pan, which has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim pastry with scissors. (I often cut the pastry an inch higher than the pan's edge and tuck this overhang to the inside of the pan for extra height and reinforcement.) Crimp edges. Chill until ready to use. Repeat process with second pastry circle. If you plan to make only one tart, freeze this unbaked shell for future use.

Preheat oven to 400 degrees. Cover the pastry with aluminum foil and then carefully press foil into the corners and edges to form a lining. Weight with ceramic or aluminum weights. (Or use uncooked beans or rice.)

Bake for 25 minutes. When pastry begins to color around the edges, remove foil and weights and continue baking until the pastry turns a deep amber color. Cool completely before filling.

To make Quince Jelly: Cook quinces with enough water to cover until very soft. Pour into a jelly bag (or fine linen dishcloth). Let the juice drip through without squeezing or pressing. To each cup of juice add 1 cup sugar. Bring to a boil and, while keeping at a full rolling boil, skim off any scum. Cook until jelly coats a metal spoon. Store in coveredjars in refrigerator.

To make Quince Syrup: Proceed as for jelly, but cook the juice only until the liquid begins to thicken. The mixture should remain liquid and should not jell.

To make filling: Whip the cream until soft peaks form. Add syrup and whip until stiff. Spread cream evenly in tart shell. Carefully arrange half the raspberries on top of cream. Make a neat second layer with remaining berries. Lightly glaze berries with melted quince jelly. Serve immediately.

Per serving: 389 calories; 27½ g fat (17.3 g saturated fat; 87 percent calories from fat); 90 mg cholesterol; 223 mg sodium.

Analysis is based on 10 servings.

Recipe By : Ask Martha Stewart ⅔/96 From: Adamsfmle@... Date: Fri, 12 Jul 1996 23:38:41 ~0400

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