Ina Garten Raspberry Tart Recipe

Barefoot Contessa Raspberry Cheesecake Recipes

WEB3 half-pints fresh raspberries. Preheat the oven to 350 degrees. To make the crust, combine the graham crackers, sugar, and melted butter until …

1. Preheat the oven to 350 degrees.
2. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
3. Raise the oven temperature to 450 degrees.
4. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

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Fresh Raspberry Tart The In Fine Balance Food Blog

WEBOct 17, 2020 · Fill the foil-covered tart shell with pie beans. Bake for 20 mins at 350. After 20 minutes, remove tin foil with the pie beans. Prick …

1. Preheat oven to 350 degrees.
2. Using a standmixer, cream the butter and sugar until smooth. Sugar and butter should be just combined. Not whipped. Add the vanilla and mix a few times to incorporate.
3. In a medium bowl combine flour and salt. Whisk to combine and evenly distribute the salt. Add the flour to the butter mixture in the standmixer. Mix on low speed until the dough starts to come together. Dump flour onto a flat work surface and shape into a flat disk. Push dough into a 10 inch round tart pan with a removable bottom. Ensure the dough comes all the way up the sides. You can use a butter knife to clean around the edges so they are nice and straight. Place in the refrigerator and chill for at least 30 minutes, up to a day ahead.
4. To bake the crust, spray a piece of aluminum foil with cooking spray or lightly oil and place oiled side against the pastry dough. Fill with dried beans (I keep some on hand just for this purpose, you don't want to eat these beans later). Bake at 350 for about 20 mins. Remove beans and foil. Poke the crust all over with a fork. Bake an additional 20-25 minutes or until lightly browned. Cool completely.

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Barefoot Contessa Raspberry Shortbread Hearts

WEBIn a medium bowl, sift together the flour and salt, then slowly add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to …

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until they are just combined (don’t whip the butter!). Stir in the vanilla. In a medium bowl, sift together the flour and salt, then slowly add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. If the dough doesn’t come together, add a tablespoon or two of warm water. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough ¼-inch thick, cut out hearts with a large heart-shaped cutter, and place them on sheet pans lined with parchment paper. With a smaller heart-shaped cutter, make a heart-shaped cut-out in the middle of only half of the cookies. Refrigerate the cookies for 15 minutes.
4. Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the top of each solid cookie. Lightly dust the top of the cut-out cookies with confectioners’ sugar and then press the bottom (the flat side) of the cut-out cookies on the raspberry filling, pressing the two cookies together. The raspberry preserves will be in the middle and the confectioners’ sugar will be on top. Serve at room temperature.

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