Raspberry Struesel Tart
Source of Recipe
Chicago Tribune / Adapted from "Great Pies & Tarts" by Carole Walter
Recipe Introduction
YUM! This makes a beautiful dessert for guests.
*my notes and preferences
List of Ingredients
CUSTARD filling:
1 3/4 C half & half / (1 pint)
1/3 C sugar
Tart:
4 teasp. corn starch
4 large egg yolks
1 T unsalted butter
1T framboise / kirsch / *Chambord (*2T)
1 teas. vanilla extract
One 9" (sweet or regular) pasty crust *prebaked (recipes in pie section)
1 pint fresh raspberries
GLAZE:
seedless raspberry "All-Fruit" preserves
1-2 T water
*Prebake crust for 10 mintues in preheated oven. Allow to cool before filling.
Recipe
Heat oven to 375°
1) Heat half & half in a 2 quart sauce pan over medium heat to just below a boil.
Combine sugar and cornstarch in a bowl, set aside.
Whisk egg yolks in a bowl until slightly thikened
Whisk sugar & cornstarch into eggs; SLOWLY whisk in scalded half & half
Pour mixture into saucepan
Heat over low heat, stirring constantly until mixture begins to thicken and heats to boil, about 8 minutes; simmer one minute longer.
Remove from heat; add butter, liquor and vanilla.
Cover with buttered plastic wrap or pan lid and let cool for 10 minutes.
*Can transfer to a bowl and cover with plastic wrap.
2) Spread custard in prepaked crust; bake until set, 20-25 minutes. Cool completely on a wire rack.
3) Glaze: Heat 2/3 C seedless raspberry all-fruit preserves and 1-2 T water until boiling. Carefully, brush top with half of glaze.
Set raspberries in glaze, "bottoms up", Drizzle remaining glaze over berries,
4) Chill tart uncoverd for at least 2 hours before serving.
|
Â
Â
Â
|
member logon
