Date Night In by Ashley Rodriguez

Author:Ashley Rodriguez [Rodriguez, Ashley]
Language: eng
Format: epub
ISBN: 9780762455317
Publisher: Running Press

Fresh Raspberry Tart WITH Lemon Cream Cheese Filling

My cousin grew up on a raspberry farm. One summer I went there to work and pick berries, but instead I ate berries and then, when I was too full to eat any more, I went inside and played with my cousin. I made $5 that year, and now that I think about it, I probably only made that much because my aunt felt bad for me. Regardless, I was perfectly content to nestle into the rows of those vines and eat my weight in sweet and tart berries. We really do grow them best around here (I may be biased), and this simple tart with a cinnamon-scented crust shows off the mighty raspberry quite nicely. The crust recipe is adapted from a recipe by the great Alice Medrich. I’ve used it both as tart crusts and as cookies hundreds of times.

MAKES ONE 9-INCH TART

CRUST

½ cup / 115 g unsalted butter, melted

2 tablespoons granulated sugar

¼ teaspoon kosher salt

¼ teaspoon ground cinnamon

1 cup / 130 g all-purpose flour

FILLING

1 (8-ounce / 230 g) package cream cheese, at room temperature

⅓ cup / 70 g dark brown sugar

1 teaspoon freshly grated lemon zest

1½ tablespoons freshly squeezed lemon juice

Pinch of kosher salt

2 pints raspberries

1 tablespoon honey

For the crust:

Preheat the oven to 350°F. Place a 9-inch tart pan on a baking sheet.

In a medium bowl, stir together the melted butter and sugar. Add the salt, cinnamon, and flour and stir just to combine. The dough will be quite soft.

Press the dough onto the sides and bottom of the tart pan and bake for 15 to 18 minutes, or until golden and completely set.

Let cool to room temperature on a wire rack. Tart shell can be baked a day in advance; store wrapped in plastic wrap. You can also refrigerate the unbaked tart shell for up to 3 days before baking.

For the filling:

In a large bowl, combine the cream cheese, brown sugar, lemon zest, lemon juice, and salt and mix with an electric mixer on low speed. Scrape down the sides of the bowl and continue to mix on medium speed for 5 minutes.

To assemble, fill the cooled tart shell with the cream cheese filling. Spread evenly. Top with the fresh raspberries and drizzle with honey. This tart can be made the day of the date. Remove the tart from the refrigerator 30 minutes to 1 hour before you plan on serving.

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