Raspberry Tart May

Recipe Ingredients

		For Crust
1 1/4 cups	78g / 2.8oz	All-purpose flour
1/4 cup	49g / 1.7oz	Sugar
1/2 cup	99g / 3.5oz	Cold unsalted butter - (1 stick) - cut into pieces
2 tablespoons	30ml	Cold water - (to 3)
		For Filling
1		Cream cheese - (8 oz) - softened
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Vanilla
1 teaspoon	5ml	Egg - beaten lightly (large)
1 tablespoon	15ml	All-purpose flour
1/4 cup	59ml	Seedless raspberry jam
1 tablespoon	15ml	Water
3 cups	711ml	Raspberries - picked over

Recipe Instructions

Preheat oven to 350 degrees.

Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly. Refrigerate dough, wrapped in plastic for 1 hour.

Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick the crust with a fork, line the dough with aluminum foil and weigh it down with pie weights or beans and bake in middle of oven until golden, about 30 minutes.

Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour and blend mixture well.

Pour the filling into the warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool the tart in its pan on a rack.

In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam.

This recipe yields 6 to 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B73) - from the TV FOOD NETWORK

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