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The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
Raspberry Tart May
From the
LimeRock Inn, Rockland, Maine

Serves 6 to 8
Mini-tarts can also be made from this recipe, as pictured.

For Crust:
1 ¼ cups all purpose flour
¼ cup sugar
½ cup (1 stick) cold unsalted butter, cut into pieces
2 to 3 tablespoons cold water

For Filling:
1 (8 ounce) package cream cheese, softened
½ cup sugar
1 teaspoon vanilla
1 large egg, beaten lightly
1 tablespoon all-purpose flour
¼ cup seedless raspberry jam
1 tablespoon water
3 cups raspberries

Preheat oven to 350 degrees F.

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 comes
together but is still crumbly.  Refrigerate dough, wrapped in plastic, for one
hour.

Press 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 the middle of oven until golden
brown, 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.  Cook 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 (blueberries can also be used) decoratively on top of tart and brush
gently with jam.
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
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