Raspberry Buttermilk Tart
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This elegant dessert is almost like a French clafoutis, with lush ripe fruit nestled in a creamy egg filling. This is a tart, wide and shallow, rather than a deep pie, so be sure that you form the piecrust into a 10-inch tart pan with a removable bottom.
For the buttermilk piecrust
- 2 Cups unbleached all-purpose flour
- 1 Tablespoon sugar
- 1 Teaspoon kosher salt
- 4 Tablespoons cold unsalted butter
- 1/2 Cup ice-cold buttermilk
For the tart
- 2 Cups fresh raspberries
- 1/2 Cup sugar
- 2 Tablespoons unbleached all-purpose flour
- 3 egg yolks
- Juice and zest from 1 lemon
- 4 Tablespoons unsalted butter, melted
- 1 Cup buttermilk
- 1 Teaspoon vanilla extract
Calories Per Serving331
Folate equivalent (total)114µg28%
Raspberry Buttermilk Cake: Fresh vs. Frozen Berries
Then I remembered a raspberry buttermilk cake from almost 4 years ago.
It’s one of those simple fruity bakes that’s always good to have around because it’s appropriate for dessert, brunch or afternoon tea.
The first time I made it, I used fresh raspberries. As the cake rose, only a few berries were left peaking out by the time it was finished.
I was curious what would happen if I used frozen raspberries. Would there be a major difference in how it turned out?
Frozen berries are more convenient than fresh. They stay good longer and are flash frozen at peak ripeness. Plus I always have them in my freezer.
First I combined the dry ingredients. Then I creamed the butter and sugar until they were pale and fluffy. After that I beat in the eggs and vanilla extract.
Raspberry Buttermilk Tart - Recipes
When I was a kid, my mom would often make cakes for dessert. Only, she didn’t frost them. WHATTT. As kids this would just crush us. We wanted everything slathered in mounds of sugary buttercream frosting, and millions of calories. But as an adult, I am appreciative of just a lovely little dusting of powdered sugar. You can actually taste the cake and the fresh baked fruit, with just a touch of extra sweetness.
These kind of cakes always seem like they should be “weeknight” dessert to me. You know what I mean? Like not a special occasion big old layer cake (not that those aren’t fantastic too!), but something you could serve on a Monday night, without having to go to much extra trouble.
And I am telling you right now, that this is the best cake of this nature that I have had in a really long time. Maybe ever. I went back and tweaked this old recipe of my Grandma Graces and voila, GLORIOUS Raspberry Buttermilk Cake!
The texture of the cake is so fine and moist, and almost a little spongy. The buttermilk gives it a just a hint of tanginess and it is studded with sweet and tart raspberries.
I am not sure how it could even get better than this for a summer dessert. Oh wait, I was eating it for breakfast too. And by the way, unlike most cakes (especially those with fresh fruit), this did not get stale right away, in fact, in continued to stay very moist for the 2 days before it was devoured. I highly recommend this recipe!!
Also- I have to note that I made this cake with fresh eggs from Athena’s organic chicken farm on Whidbey Island. These were the most gorgeous eggs I have ever seen. If you are ever up there- please do yourself a favor and pick some up- you can taste the difference!
Preheat the oven to 350 degrees. Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray.
In the bowl of a standing mixer, cream together the stick of butter and sugar until light and fluffy.
Add the eggs one at a time, and combine well. Add the milk, and mix until combined.
In a separate bowl, whisk together all of the dry ingredients.
Slowly add the dry ingredients to the wet, and mix until it is a smooth batter.
Gently fold in the fresh raspberries.
Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350 degrees, or until just done.
Let cool before turning out onto a platter, and removing the parchment paper.
This Rustic Raspberry Tart Is Ridiculously Easy (And Delicious)
Our best raspberry tart recipe is bursting with ripe fruit, ridiculously easy to make, and perfect for capping off any summer get-together—or weekday dinner.
Summer desserts tend to fall into three categories: no-bake (for obvious reasons) ice cream-based (they definitely deserve their own category) and jam-packed with ripe fruit. This tart falls into the latter family, but its particular beauty lies not only in the riot of raspberries the tender crust contains, but in the sheer ease of making it.
It’s a bit more elegant than a cobbler, crisp, or crumble, closer to a pie—yet not anywhere near as fussy as a pie can be. You don’t even need a baking dish (just a baking sheet and some parchment).
Half Sheet Cookie Pan, $32 from Sur La Table
No pie dish required for this one.
Don’t get us wrong: We love pie! But you need to commit to pie—not just the dough-making and the rolling out, but the finicky transport from flat surface to pie dish, the crimping, the lattice (if you’re really ambitious), the wondering if the filling is going to end up like fruit soup. This rustic, dish-less raspberry tart removes several of those anxiety points, while preserving an essential pie-ness: flaky crust, sweet-tart fruit filling, those little seeds that get stuck between your teeth that are one of the true experiences of summer.
Here’s a fold-by-fold tutorial for making the best raspberry tart around.
Rustic Raspberry Tart
For the dough:
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 10 tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
- 5 to 7 tablespoons ice water
For the filling and baking:
- All-purpose flour, for dusting
- 1/2 cup granulated sugar
- 4 teaspoons cornstarch
- 1/2 teaspoon finely grated lime zest (from 1 medium lime)
- 1/8 teaspoon fine salt
- 1 pound fresh raspberries
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons coarse-grained sugar, such as Demerara or turbinado (optional)
To make the dough:
1. Whisk together the flour, sugar, and salt in a medium bowl. Add the butter and toss until coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 5 minutes.
2. Sprinkle in 5 tablespoons of the ice water and mix just until the dough comes together, being careful not to overwork it. (Add an additional 1 to 2 tablespoons of ice water if necessary.) Turn the dough out onto a work surface, shape it into a flat 6-inch disk (you may have to knead the dough once or twice to get all of the pieces incorporated, but don’t overwork it or it’ll become tough), and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour.
Spring Chef Dough Blender, $9.97 on Amazon
A pastry blender makes cutting butter into your dry ingredients easy.
To fill and bake:
1. Heat the oven to 400 degrees Fahrenheit and arrange a rack in the middle. Place a baking sheet on the rack while the oven is heating. Fill a small bowl with water and set it aside.
2. Remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 5 minutes.
3. Cut 1 (14-inch-long) piece of parchment paper. Place it on a work surface and dust it lightly with flour. Remove the dough from the plastic wrap, place it on the parchment, and dust it lightly with flour. Evenly roll out the dough into a 12-inch circle, repairing any cracks around the edges. Transfer the dough and parchment to a second baking sheet and refrigerate until firm, about 20 minutes.
4. When the dough is ready, place the sugar, cornstarch, lime zest, and salt in a large bowl and whisk to combine. Add the raspberries and lime juice and gently fold to coat the berries.
5. Pile the raspberries in the center of the prepared dough, leaving a 2-1/2-inch border.
6. Fold the edges of the dough over the raspberries, leaving a 1/2 inch of space between the fold of the dough and the edge of the filling.
7. Casually pleat the dough about every 2 inches as you go, and repair any rips (make sure to seal any holes in the dough, or the berry juices will escape and burn while the tart bakes).
8. Gently push the raspberries down to slightly flatten.
9. Brush the pastry edge lightly with water and sprinkle it with the coarse sugar, if using. Remove the hot baking sheet from the oven and transfer the tart and parchment onto it. Bake until the pastry is golden and the raspberry juices are bubbling, about 35 to 40 minutes.
10. Remove from the oven and let the tart cool on the baking sheet on a wire rack for about 10 minutes. Remove the tart and parchment from the baking sheet and return them to the wire rack to cool, about 20 minutes. Before serving, remove the parchment.
You know what to do when it’s time to serve it: fresh whipped cream or vanilla ice cream. Done.
Raspberry Cream Tarts
I have always been a huge tart fan! They are fun little things to make and even more fun to eat.
Anything bite size is more fun to eat in my book! When I get a package of Krusteaz products to experiment with, I always have tons of fun ideas with ways to jazz up their mixes. I usually try a few recipes, but this time I knew exactly what I wanted to make when I got the box with Raspberry Bar Mix in them. I had gone to my little sister’s bridal shower a week before and had made pink lemonade tarts and strawberry fruit tarts. It reminded me why they are one of my favorites! And then I created this little number.
I delivered them to a few of my neighbors to be my taste testers and one of my friends ate 6 of them! No sharing with her husband and kids. She ate every single one of them. And that’s when you know you have a recipe winner! I could not wait to share this recipe with you all! It is fantastic! Enjoy!
Raspberry Cream Tarts
Prep Time: 15 min Total Time: 25 min Servings: 24
Tart Shell 1 pouch crust mix from a package Krusteaz Raspberry Bar Mix
1/2 cup butter, melted
Filling: 1 pouch raspberry filling from package Krusteaz Raspberry Bar Mix
8 ounces cream cheese, softened
1 (14 ounce) can of sweetened condensed milk
1 (2.6 ounce) box whipped topping mix
1 (8 ounce) container frozen whipped topping, thawed
For Tart Shells: Heat oven to 350°F. Lightly grease tart shells or tart shells baking pan.
In medium size bowl, stir together crust mix and melted butter until mixture is crumbly. Spoon 1 tablespoon dough and spread a thin layer onto the outsides of the tart pans pressing down firmly. Creating a thin crust along the sides and bottom of the tart pans.
Bake for 8-10 minutes or until the sides start to brown. Let cool for a few minutes then take out of the pan and set aside to cool before you fill them.
For Raspberry Filling: In a medium size bowl, combine together raspberry filling, cream cheese, sweetened condensed milk, and both pouches of whipped topping mix. Beat together until smooth. Fold in whipped topping. Fill shells with a spoon or a piping bag. Then garnish with raspberries, mint leaves, lemon rind, powdered sugar, etc.
Southern Summer Desserts: Raspberry Buttermilk Pie
I wanted my first post on PBS to be a representation of my favorite thing to make, ever. So, pie it is. It definitely wasn’t always this way. Years ago, before I learned how to cook, making a homemade pie was stressful. I made it a few hours before a birthday party and had promised the birthday boy a pie as a gift. Wrong move. Only a few minutes in I realized how over my head I actually was flour was all over my kitchen, all up in my hair and I quickly learned that the phrase “easy as pie” couldn’t have been more inaccurate. Luckily the baking gods were looking out for me (and the recipe I was using was very good) because I made it out alive and showed up to the birthday barbecue with an edible pie.
A week later, I went back in my kitchen to try it again I was determined to master making a pie! I learned that, like with anything challenging in the kitchen, organization is key. Getting all of the ingredients together before beginning helps with being successful. I also learned that I loved a butter crust over shortening or lard, so this pie crust is all about butter–and the richer and higher-quality the butter, the better.
Buttermilk pie is a Southern throwback, though I made some changes to the original. Butter is totally traditional to a buttermilk pie filling, but I eliminated it from this recipe. I found it to be too, well, buttery and I am a believer that there is such a thing as too much butter. I also added a raspberry swirl which proved to provide a lovely fragrant and fruity element which worked well when paired with the tart, richness of the buttermilk base. My favorite thing about this pie is that it can be made in parts. If you’d like, you can make all of its parts separately. The pie crust, the raspberry swirl and the buttermilk base can all be made the night before and then assembled and baked the next day. When recipes tend to be on the more labor-intensive side, breaking up the process always makes it so much more doable and attractive.
If you decide to make this pie, make sure you bring it to a bbq or summer gathering. This pie will make you friends. Lots of them.
29 Tantalizing Tart Recipes
Any berry will work in old bachelor's jam. The layered fruit spread is ripe for experimentation. Here it's made with blackberries, raspberries, and kirsch and spread on the cornmeal crust of a blackberry tart. Some say the liquor-infused jam was named for its capacity to warm single gentlemen on winter nights.
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
The perfume of individual lemon tarts fills the room as they bake. The Shakers get credit for this dessert with a lemony pucker-worthy filling that's baked in piecrust shells.
A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance store separately. Once assembled, refrigerate up to 3 hours.
You won't be able to resist a slice of this gooey yet crunchy dessert.
Rings of apricots top this tart for a flowerlike effect.
Pineapples that have been poached in rum, sugar, and vanilla are baked beneath a rich dough woven into a geometric pattern, yielding a dessert that's a delicious departure from the holiday standards.
The bright color and taste of mango adds a lift to the classic coconut cream filling in this tart recipe. Randomly placed swirls of cream and spirals of mango add an elegant flourish.
This tart recipe is sure to please with its winning combination of luscious chocolate ganache and smooth peanut butter. Impress with both taste and appearance: the easy marble pattern is made with a simple wooden skewer.
Red and green grapes are nestled inside individual puff-pastry shells to create sweet, flaky tarts.
Because the cookies are easier to grind when they're brittle, this recipe calls for crisp ones.
Two types of honey lend this luscious tart its elusive taste. Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow acacia honey.
Better than a box of chocolates, this dessert is triply indulgent. The cocoa shell forms a crisp rectangular foundation for two decadent fillings: creamy, tangy mascarpone cheese and generous rosettes of silky-smooth espresso-flavored chocolate ganache. To turn out smooth ganache every time, make sure the mixture is at room temperature before whipping. Any warmer or colder, and its cream is likely to seize or become grainy.
Raspberry crumble tart bars
Last month, Ruth Reichl, food writer extraordinaire and the last editor-in-chief of the now shuttered Gourmet magazine, rounded up her 10 favorite recipes from her magazine years for Epicurious. It’s possible I’ve never clicked on a link faster. I adored the magazine in my early years here, it really helped me crystalize a vision of what I love in cooking and do not. I cooked so many of the recipes — and yet, almost none of these. A raspberry crumble tart by Ruth Cousineau in August 2006 (just weeks before I launched SK) in particular jumped off the page. Reichl writes:
From the first moment I tasted this tart, I knew I’d be serving it again and again. I love the simplicity of the recipe, which allows the fruit to shine. I love the way it looks—a gorgeous burst of vibrant color peeking out of a shaggy top. And I really appreciate that you can use the most insipid supermarket raspberries (they emerge from the heat of the oven with a surprising intensity of flavor).
People, I ended up making it three times this week. (It helped that my store’s insipid berries have been on sale.) Here is what’s cool about this recipe: there are only seven ingredients and two are salt and water, which don’t even count. The remaining ingredients — flour, butter, sugar, almonds, and fresh raspberries — are as basic as can be. There’s no sugar in the berries and no thickener, you don’t macerate them, and the end result is that they’re not runny so there’s no liquid to contain or to fret about sogging the bottom crust. You make a simple butter-flour mixture, divide it in half, and form half into a pie crust base. You don’t don’t even need to parbake it (birds are singing!), you simply fill it with a heap of fresh raspberries and cover them with an avalanche of a loose, sugary crumble (that you’ve made from the second half of the butter-flour mixture) and this bakes onto and into the berries, mingling with any juices that release, and crisping shaggily all over.
It’s not hard see why Ruth Reichl likes it so much. It tastes grown-up. Not goopy, not heavy, not too sweet or excessively tart (using very ripe berries helps they’re sweeter). It celebrates raspberries in such an uncluttered way, I immediately made them two more times, including one that’s slab pie-sized. I have no idea what we’re doing this weekend yet, but I know they’re coming along.
Raspberry Crumble Tart Bars
- Servings: 16 squares
- Time: 30 minutes active, 2 1/2 hours with resting and baking time
- Source:Adapted from Gourmet, August 2006
If nuts are an issue, you can skip them, or I’d recommend replacing them with an equal weight of toasted coconut flakes, roughly chopped.
- 1/2 cup (2 1/4 ounces or 65 grams) whole toasted almonds
- 1 3/4 cups plus 2 tablespoons (245 grams) all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 cup (6 ounces, 12 tablespoons, or 170 grams) cold, unsalted butter, cut into cubes
- 3 tablespoons (45 ml) cold water, plus an additional tablespoon, if needed
- 1/2 cup plus 1 tablespoon (115 grams) granulated sugar
- 3 6-ounce containers fresh raspberries (510 grams, 18 ounces, or about 4.5 cups)
Make the bars in a food processor: Pulse almonds in your food processor until coarsely chopped. Set them aside and lightly wipe crumbs from workbowl. Add flour and salt and pulse to combine. Add butter and pulse the machine in short bursts until the the largest butter bits are the size of small peas.
Both methods: Divide butter-flour mixture into two bowls (each will have 1 1/2 cups of crumbs). Drizzle cold water over first bowl, use a spoon or spatula to mix it into shaggy clumps, then use your hands to quickly, gently knead it together into one ball. Wrap the dough in plastic wrap, flattening it a packet shape. Chill for 1 hour, or until firm.
Add sugar and chopped almonds to second bowl of butter-flour mixture and use your fingertips to pinch them together, mashing up the buttery bits, until a loosely clumped streusel is formed. Set this aside. At this point, you can refrigerate both the crumbs and the dough overnight (and up to 3 days) and bake it when needed.
Assemble your bars: Heat oven to 375 degrees F. Coat an 8-inch cake pan with nonstick spray. Line the bottom and two sides with a fitted piece of parchment paper. You can also make this in a 9- to 9.5-inch round tart pan. No need to line the bottom with parchment paper if there’s a removable base.
On a well-floured counter, unwrap your packet of dough, sprinkle the top generously with flour, and roll you dough to a 10吆-inch square (or a 13-inch round for a round pan). Gently fold it into quarters and unfold it into your prepared pan, centering the dough as best as you can. Press into the bottom of the pan and 1-inch up the sides, folding the extra dough over the walls and pressing it against the sides to reinforce the edges. Don’t worry if it’s messy — mine totally was. The only thin you want to avoid is holes or tears patch any that you see.
Fill base with berries and sprinkle evenly with crumble topping. It will seem like too much but it’s going to be perfect once it bakes.
Bake bars: For 40 to 50 minutes, covering with foil if it browns before it’s done. Bars are done when they’re an even golden brown and (this is the most important part) you can see the berry juices bubbling through the crumbs. Let cool for 20 minutes on a cooling rack, then use the parchment sling to lift bars out of pan and cool the rest of the way on the rack. (Or, if using a tart pan with removable sides, remove them now.)
To serve: Sprinkle with powdered sugar, if you wish, and use a serrated knife to cut into squares (or if a round pan, wedges). Bars keep at room temperature or the fridge, lightly wrapped, for 5 days.