Raspberry tart recipe by Gail Monroe
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On Print: "Raspberry Tart 1 1/2 cups flour 3 strained, hard-boiled egg yolks 4 raw egg yolks 7 tablespoons fat 7 tablespoons sugar 2 tablespoons finely ground coffee grated rind 1 lemon 1 teaspoon cinnamon 1/2 teaspoon nutmeg handful bread crumbs 2 cups reduced raspberry jam confectioners' sugar Put flour on pastry board. Make a well in the center and into the well put 3 hard-boiled egg yolks, which have been pressed through a strainer, plus 4 raw egg yolks, fat, sugar, coffee, lemon rind, cinnamon and nutmeg. Work ingredients into smooth paste and work in flour. Roll out and line into shallow pie dish. Trim and sprinkle bottom with bread crumbs. Fill level with the jam. Cover top latticewise with remaining pastry cut into strips. Brush with beaten egg and dust with granulated sugar bake in 375° F. oven 40 minutes. Refrigerate until cold. Remove flan ring. Dust with confectioners' sugar and serve."
Print Shape: Portrait/Vertical