In the same list as peaches, corn, and tomatoes, berries line up very nicely with all of the bounty of summer. As far as produce goes, you really can't beat summer as a season! This Fresh Raspberry Cream Tart lives up to its name ... it's fresh and creamy.
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Fresh Raspberry Cream Tart has a buttery crust!
Yes, all of the butter on that cutting board goes into this crust. I used gluten-free flour, of course, but you can use all-purpose if you choose. There's also vanilla extract and orange zest in this dough ... a great compliment to the berries!
Tip o' the day
I learned this little tip from the all-knowing baking guru, Dorie Greenspan. When you want real flavor, zest the citrus and rub it into the sugar. You won't believe the difference in the depth.
I like to use the mixer or even the food processor to bring tart dough together. It is more effective and less time consuming than my trying to do it by hand. Don't overwork it (because you don't want to toughen the dough), but don't hesitate to give it time enough to bring the flour, sugar, and butter together cohesively.
Press it into a 9-inch tart dish. If you have one with a removable bottom, it will be even easier to serve it, but know that you can just as well serve it from a regular tart pan. This is the one I use when I make quiche.
I don't know if it was the fact that I use a 1:1 gluten-free flour blend or whether it is because there is a significant amount of butter in the crust, but as it parbakes, the crust simply forms into a puddle in the pan never mind the amount of pressing into the sides that I do! My solution is to bring it out of the oven, let it set for about 30 minutes, then gently press the sides back up with a spoon or small spatula.
After it sets back up, spread some raspberry jelly (or jam, if that's what you've got) onto it. It's a nice surprise!
Tell me about the "cream" part!
OK then, if you insist ... we start with mascarpone, that amazing Italian cream cheese that makes every dish it is included in THAT.MUCH.BETTER. Whip it with some heavy whipping cream, vanilla extract, almond extract, a little powdered sugar, and some orange zest.
Y'all ... the fresh berries are clearly a front runner, but this cream might be the reason to make this tart! It is delicious.
After spreading it into the crust, arrange those beautiful, organic berries in circles on top of the cream. Often fruit on top of tarts are covered with a jelly glaze, but these have no need of that. They must remain fresh.
Feel free to use a mixture of berries as I did with this particular tart. I didn't have enough raspberries so I put a circle of blackberries and ended with loganberries in the middle.
I have to tell you ... this tart is definitely fresh, flavorful, and rich but in a restrained way. It is certainly worth making at least once a summer.
Other desserts you might like:
Fresh Raspberry Cream Tart
FOR THE CRUST
- 1¼ cup all-purpose flour I use a gluten-free 1:1 flour blend or cassava flour. See Notes.
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 10 Tablespoons butter about 140 grams
- ¼ cup sugar
- 2 teaspoons orange zest
- 1½ teaspoons vanilla extract
- ⅓ cup raspberry jam or jelly
FOR THE CREAM FILLING
- 1 8-ounce mascarpone cheese chilled
- ½ cup heavy whipping cream chilled
- ⅓ cup powdered sugar
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups fresh raspberries
FOR THE CRUST
- Preheat oven to 350°F. Butter a 9-inch-tart pan. If you have one with a removable bottom, it makes it easier to serve the slices.
- Mix flour, baking powder, and salt in a bowl.
- Use your fingers to mix the orange zest with the sugar until it is well-incorporated. Cream the sugar with the butter, and vanilla with an electric mixer. Add the flour mixture and beat until the dough starts to come together. Be patient ... it WILL happen.
- Press the dough into the bottom and up the sides of the tart pan. Freeze the crust for 15 minutes. Bake for 10, then remove from the oven. The sides will probably have "melted" down so use the back of a spoon to press them back up. Don't worry if they don't stay as well as you want. Spread the preserves over the bottom of the crust and bake an additional 5 minutes. As it cools, use the back of your spoon to press the sides back up. Cool completely.
FOR THE FILLING
- Use an electric mixer to mix the mascarpone, heavy whipping cream, powdered sugar, orange peel, vanilla extract, and almond extract until peaks form ... about 2 minutes. Spread filling in the cooled crust and chill for at least 2 hours.
- Arrange the fresh raspberries in circles on top and serve immediately.