OLD-FASHIONED RASPBERRY TART

Old-Fashioned Raspberry Tart image

Provided by Ceezie

Categories Tarts

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

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1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into 6 pieces
1 egg
1 tablespoon cold water
4 tablespoons sugar, divided
3 tablespoons all-purpose flour
2 eggs
1 cup nonfat milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
1 1/2 pints strawberries or 1 1/2 pints a combination fruit
2 tablespoons confectioners' sugar

Steps:

To prepare the pastry dough, place flour, sugar, baking powder and salt in a food processor; pulse to combine. Add butter; pulse to combine. Add egg and water; pulse until dough forms a ball. Shape into a disc; wrap in plastic wrap and refrigerate several hours to overnight. (Refrigeration makes dough easier to roll, but is not necessary.)
Preheat the oven to 350°F On lightly floured surface, knead dough lightly to soften. Roll into a 12-inch circle; press on bottom and sides of a 10-inch tart pan with removable bottom. Prick with fork. Bake 15 minutes or until light golden. Cool on rack.
To prepare the pastry cream, combine 2 tablespoons sugar and flour in a medium bowl. Add eggs, one at a time, whisking after each addition. Combine milk and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over low heat. Whisk about one-third of the milk into egg mixture. Gradually whisk egg mixture into remaining milk in saucepan. Whisk and cook over low heat until mixture comes to a boil. Boil 20 seconds, whisking constantly. Remove from heat and whisk in vanilla and butter. Pour into a bowl; press plastic wrap directly on surface. Refrigerate until cold.
Stir pastry cream to lighten; spread in tart shell, cover with berries and sift confectioners' sugar over top.

Nutrition Facts : Calories 250.5, Fat 9.6, SaturatedFat 5.2, Cholesterol 89.4, Sodium 137, Carbohydrate 35.9, Fiber 4.3, Sugar 17.3, Protein 6.1