Raspberry Tart

Raspberry Tart

Every now and then I have a friend who invites a collection of friends to her home for a Saturday brunch. We all bring a dish to share and she sets her table with her good china, makes a pot of good coffee, and we have a wonderful feast! It’s a time of telling stories, having a good laugh, and sometimes commiserating over the things that are going badly. At any rate, it is a time where our friendships are strengthened and we once again appreciate the joy of friends!

I was inspired to make this tart because Costco had fabulous fresh raspberries and blackberries. I love this tart because the crust is so easy. You simply mix up the dough and press it into the tart pan . . . no rolling dough out with a rolling pin and then trying to get it into the pan without ruining it. This recipe does call for a tart pan which is a shallow pan with a removable bottom. It is worth investing in if you don’t own one because it allows you to pop the tart out of the pan and place on a plate for a very nice presentation.

Ingredients for Crust
1 1/3 C. flour
3 T. shortening
8 T. butter
2 T. sugar
1/2 t. salt
2 T. cold water

Ingredients for Filling
1 – 8 oz. pkg. cream cheese
1/2 C. sugar
1/2 C. Fage Zero Greek Yogurt or sour cream
4 oz. Cool Whip
1 t. vanilla
2 C. fresh raspberries
1 C. fresh blackberries
1/4 C. seedless raspberry jam
1 T. water

1. In a medium bowl, mix the flour, sugar, salt, shortening, and butter with a pastry blender or fork until the mixture resembles small peas. Mix in the water just until the dough holds together rather crumbly. Don’t over mix it.
2. Transfer the dough to a 9-inch tart pan and press the dough as evenly as possible over the bottom of the pan and up the sides.
3. Place the tart crust in the freezer while you preheat the oven to 425 degrees.
4. When the oven is hot, prick the dough all over with a fork and bake until lightly browned, 10-12 minutes.

Easy Tart Crust

5. Remove from oven and allow to cool completely before filling.
6. To make the filling, blend the cream cheese with the sugar. Add the yogurt or sour cream and then the Cool Whip and vanilla. Mix well and pour into the cooled tart crust. Chill for at least 4 hours.
7. Beginning at the outside edge of the tart place the fresh raspberries upside down on the filling in concentric circles. Make sure to end the raspberries with a full circle. Finish covering the tart with blackberries placed upside down on the filling.
8. Mix the raspberry jam and water in a small microwavable bowl and heat in the microwave, stirring every 10 seconds until smooth. Let cool slightly and then brush over the berries with a pastry brush.
Serves 8


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