* Exported from MasterCook *
Raspberry Torte
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FORMATTED: PATTI - VDRJ67A-----
-----DOTTIE - TMPJ72B-----
-----PASTRY-----
1 1/2 cups Pastry flour
1/2 cup Sugar
10 tablespoons Unsalted butter -- chilled -- cut into pieces
1 large Egg yolk
1 tablespoon Whipping cream
-----FILLING-----
3/4 cup Unsalted butter
3 large Eggs
1 cup Sugar
5 tablespoons All-purpose flour
1 teaspoon Vanilla extract
6 tablespoons Red currant jelly
3 cups Fresh raspberries -=OR=- -- frozen
unsweetened,
thawed -- drained
Whipped cream
To prepare the pastry, combine flour and sugar in food
processor. Add butter and cut in using on/off turns until
mixture resembles coarse meal.
Add yolk and cream and blend until dough just begins to come
together.
Gather dough into a ball; flatten to disc. Wrap in plastic
and refrigerate 30 minutes. Preheat oven to 350~. Roll dough
out on lightly floured surface to thickness of 1/8". Fit
dough into 9" tart pan with removable bottom.
Trim edges. Refrigerate shell while prepare filling.
To
prepare filling:
cook butter in heavy, small saucepan over medium heat until
melted and golden brown. Blend eggs and sugar in large bowl.
Add flour and vanilla and whisk until combined. Whisk in
butter. Set tart shell on heavy baking sheet. Pour filling
into tart shell.
Bake until pastry and filling are golden
brown,
30-35 minutes. Transfer tart to rack and cool
completely.
Melt jelly over low heat. Brush 2 tablespoons jelly over
filling.
Set berries atop tart, covering filling completely.
Brush remaining jelly over berries.
Let stand until jelly
sets.
Serve with whipped cream.
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