berry tart

 

Shortbread crust

	2¼	cups plus 2 tablespoons all-purpose flour
		Pinch of salt
	½	cup (firmly packed) light brown sugar
	1	cup (2 sticks) cold unsalted butter, cut into tablespoon-sized slices
	2	tsp. almond extract
	3 to 4	Tbsp. water

Mascarpone filling

	8	oz. mascarpone
	3	Tbsp. confectioners’ sugar
		Finely grated zest of 1 lemon

Berry topping

	1	pt. fresh blueberries, rinse and strain/remove excess water
	1	pt. fresh raspberries, rinse and strain/remove excess water
		Confectioners’ sugar for dusting

Steps

1. Preheat the oven to 350 degrees, with the rack in the center position. Line a 12-inch springform pan (or round pan of your choice) with foil to press the dough into the bottom.
2. Make the crust: Place the flour, salt, and brown sugar in the bowl of a food processor fitted with the metal blade. Pulse a few times to mix. Add the butter and almond extract to the work bowl and process for about 30 seconds, adding just enough water to make a soft dough.
3. Gather the dough into a ball and place it on the springfoam pan. Dust lightly with flour, then cover with a sheet of plastic wrap. Use the palms of your hands to press it into a 12-inch disk.
4. Bake for about 30 to 35 minutes, or until lightly browned. Allow the crust to cool on a wire rack before filling.
5. Fill the tart: Mix the mascarpone, 3 tablespoons of the confectioners’ sugar, and the zest in a small bowl just to combine. Spread over the cooled crust. Scatter the berries over the filling, and just before serving, dust with confectioners’ sugar.

❇This is a great 4th of July recipe.  You can change the raspberries with strawberries or just use one fruit if needed.  You can also just use strawberries or raspberries for a great Valentine's Day or Christmas tart.  Change the fruit to make it fit any occasion in any season of the year.  This is also great for any picnic or backyard get together.

Hot Raspberry Apple Cider

8 cups of apple cider or apple juice
1 cup of frozen raspberry juice concentrate, thawed
1/4 cup sugar
1 cinnamon stick


Combine all the ingredients in a 4 quart pan. Heat over medium heat, and stir occasionally until the mixture starts to simmer. Reduce the heat and simmer 10 more minutes. Remove from heat and serve.

raspberry ginger cider ~ non alcoholic

1	bag (10 oz)  frozen organic red raspberries
1	bottle (64 oz) apple cider (8 cups)
2	tablespoons honey
2	cinnamon sticks
1	piece (1 1/2 inches) ginger root, peeled, thinly sliced
3	thin slices orange, cut into quarters (optional)

Reserve 1/2 cup frozen raspberries for garnish; set aside. In 3-quart saucepan, heat remaining raspberries, the apple cider, honey, cinnamon sticks and ginger root to boiling over medium-high heat. Reduce heat; simmer uncovered 15 minutes. Strain mixture; discard solids. Garnish each serving with orange slice and a few of the reserved raspberries. Serve hot.

raspberry lemon drop

2 oz. Vodka
1/2 oz.  Raspberry Liqueur
2 tsp. Lemon Juice
2 tsp. Sugar
Lemon Slice

Moisten the rim of a chilled glass with a little lemon juice and dip in 1/2 of the sugar to frost.  Mix vodka, remaining lemon juice and sugar in a shaker with ice. Shake well and strain into the cocktail glass. Float the raspberry liqueur on top. Drop in 1 or 2 fresh raspberries and a lemon slice to garnish.