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Raspberry Tart May



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Small Bouquets of Raspberries and Redcurrants
Small Bouquets of Raspberries and Redcurrants
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Raspberry Tart May
Gourmet August 1995

Gourmet – One Year Subscription 

 For crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1 stick (1/2 cup) cold unsalted
butter, cut into pieces
2 to 3 tablespoons cold water

For filling:
8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg, beaten lightly
1 tablespoon all-purpose flour
1/4 cup seedless raspberry jam
1 tablespoon water
3 cups raspberries, picked over

 Preheat oven to 350 degrees F.
Make crust: 
In a food processor blend together flour, sugar and butter
until mixture resembles coarse meal. Add 2 tablespoons water and toss
until incorporated. Add enough remaining water if necessary until the
mixture begins to come together but is still crumbly. Press crust evenly
onto bottom and sides of an 11-inch tart pan with removable fluted rim.
Prick crust with a fork and bake in middle of oven until golden, about
30 minutes.
Make filling while crust bakes
:  In a bowl with electric mixer beat
together cream cheese, sugar, vanilla, and egg until smooth. Add flour
and blend mixture well. Pour filling into warm crust, spreading evenly,
and bake in middle of oven until set, about 20 minutes. Cool tart in pan
on rack. In a small saucepan heat jam with water over moderate heat,
stirring, until melted and smooth. Remove pan from heat and cool jam
slightly. Arrange raspberries decoratively on top of tart and brush them
gently with jam.

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