Saturday, July 10, 2010

Raspberry Tart

Ok I've established that pregnant women should NOT be allowed to watch the Food Network - it's dangerous and results in even more 'cravings' or salivating moments. The other day I switched it on and Paula Deen got my taste buds watering from multiple angles (in fact she was the initiator for my baked potato craving.) In that same episode she made this delicious tart and it instantly moved to the top of my list to create and consume.

I didn't own a tart pan, but there is no time like the present to go and purchase one - and so on Friday, amid my other errands, a quick trip to Bed Bath and Beyond with a coupon was at the top of my list. They had the perfect dish and it came home with us right away.

I'll leave the recipe details up to Ms. Paula Deen and allow you to go directly to her link to obtain the instructions. I did two things differently. One on accident, which was to use granulated sugar in the crust instead of powdered. I just was on auto pilot and it was too late to correct it and I wasn't terribly enthused at the thought of wasting 3/4 cups of butter - so I figured I'd give it a go with the granulated sugar. I think it caused the crust to thicken a tad more, so a little tougher to 'cut' through than the powdered sugar, and the 'sweetness' was a bit less with the granulated sugar. Where as, I think it would have been sweeter with the powdered, but it worked out just fine. The only other alteration to the recipe was that I didn't use blueberry pie filling, I had just recently picked raspberries at a U-Pick farm, so I used those as my topping instead.

The worst part was waiting. :) I cooked the tart crust during the afternoon (before I put in the potatoes.) The tart crust has to fully cool before you can put the filling in. So I created the crust and then waited until after Ace went to bed to finish.
Tips that I would offer to make the 'cooking' process easier or less guess work. Make sure your heavy cream is super cold, slowly add the sugar to the bowl (so none collects on the bottom) and then ramp up to a fast beating of it. I had left it on a medium speed on the mixer and it just wasn't fluffing, my mom suggested to speed it up because what you're trying to do is get air into it... well that makes sense. :) So after I cranked up the speed, it was quite fluffy pretty quickly.

It was delicious. And yes it was my breakfast :) With the pecans on the bottom of the tart crust when eating it, it almost has the flavoring like you're eating a pecan pie without all the goo, but then also add in a light cheese cake flavor, but without the thickness and the fresh and sweetness of raspberries. This is a dangerous recipe! SO GOOD!

A fun feature of this tart pan that I bought, is that the base of the pan lifts out - so you just push on the bottom and you can easily move the tart out of the pan for super easy cutting and of course display.

sooo hard to put this in the fridge and go to bed!

1 comment:

Stacy Luce said...

Yum yum! Haha, I see you're like me... the sunny weather motivates me to do so much more even though it's warm!