Tasty Raspberry Tart

RECIPE FINDER

July 13, 2005|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Peggy Taliaferro from Cockeysville was hoping to find a recipe for the wonderful-tasting raspberry tart that her neighbor shared with her. The tart had been given to her neighbor by a friend from Germany and had a distinctly European look and flavor.

Steffi Neumann of Baltimore sent in a recipe for a raspberry tart that she had brought with her when she moved to this country from Germany several years ago. The tart was one that her mother originally had made that she modified some.

The crust is rich, buttery and cookielike and the filling is creamy and not too sweet, somewhat like a cheesecake. The tart is not difficult to prepare and makes a wonderful presentation. The dough recipe makes enough for 2 tarts, so keep the extra crust in the freezer for another time.

Raspberry Tart (Himbeer Kuchen)

Serves 8

CRUST:

1 1/2 cups flour

1/2 cup sugar

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, chilled

1 egg, beaten

FILLING:

3/4 cups creme fraiche (see note)

1/4 cup sugar

1 egg

1/2 teaspoon vanilla

2 cups fresh raspberries

2 tablespoon sugar for dusting (optional)

To make the crust: Mix flour, sugar and salt. Cut butter into 1-inch pieces and mix by hand into flour, sugar and salt. Add egg and continue to mix with hands until dough forms a ball.

Fold out onto lightly floured surface and divide into 2 equal pieces. Set one ball aside for later use (will keep in the freezer for 3 months). Allow the dough to rest at room temperature for 1 hour or in the refrigerator for up to 24 hours.

If refrigerated, allow the dough to return to room temperature before putting into pan. Press dough into bottom and up the sides of an 11-inch tart pan with removable sides. Wrap outside of pan with foil. Chill for 30 minutes before adding filling and baking.

Preheat oven to 375 degrees.

To prepare the filling: Mix creme fraiche, sugar, egg and vanilla in a medium bowl until well-blended. Spread custard over prepared crust.

Arrange berries on top of custard. Sprinkle with 2 tablespoons sugar if desired. Bake for 45 minutes on middle rack until slightly golden.

Note: An American version of creme fraiche is sold in most gourmet markets. If unavailable, it is easy to make a delicious version at home. To do so, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70 degrees) from 8 to 24 hours or until very thick. Stir well before covering and refrigerate for up to 10 days.

Per serving: 440 calories; 5 grams protein; 29 grams fat; 18 grams saturated fat; 41 grams carbohydrate; 3 grams fiber; 123 milligrams cholesterol; 105 milligrams sodium

Recipe requests

Shirley Foy of Baltimore is looking for a recipe for a dish with summer squash, tomatoes and onions that appeared in Southern Living magazine a few years ago.

Starr-Anne Ward from Laurinburg, N.C., would like to have a recipe for Teddy Graham Cake to make for a party. It's a beach-theme cake and uses graham-cracker crumbs for the sand. The teddy bears are lying on pieces of striped fruit gum for beach towels.

If you are looking for a recipe or can answer a request for a recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

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