Recipe#11271

Title: Raspberries

From: Brawny@remove.knox.mindspring.com (Brawny) 
 Newsgroups: rec.food.baking 
 Date: Sat, 15 Feb 1997 15:52:34 GMT 
 Message-ID: <3308db97.7299959@news.knox.mindspring.com> 

      Title: Raspberry Chocolate Tarts
  Categories: Desserts, Chocolate
       Yield: 4 Servings
  
 MMMMM---------------------------TARTS--------------------------------
       2 c  Pecans, toasted
       6 tb Brown sugar
     1/4 ts Cinnamon
     1/4 c  Butter, melted
 MMMMM---------------------CHOCOLATE FILLING--------------------------
     3/4 c  Heavy Cream
       6 oz Bittersweet Chocolate
 MMMMM--------------------------TOPPING-------------------------------
       1 pt Raspberries
     1/4 c  Raspberry jam
  
   Preheat oven to 350F.  Finely grind pecans, sugar and cinnamon in
   processor.  Add butter and process until moist clumps form.  Press
   dough onto bottom and up sides of four 4" tart pans with removable
   bottoms.
   
   Bake crusts until golden brown and firm to touch, about 15 minutes.
   Transfer to rack and cool completely.
   
   Bring cream to simmer in heavy medium saucepan.  Remove from heat. Add
   chocolate:  stir until melted and smooth.  Pour mixture into crusts,
   diving equally.  Chill until set, about 1 hour.  (Can be made 1 day
   ahead. Cover and chill.)
   
   Arrange raspberries over tops of tarts.  Stir jam in heavy small
   saucepan over low heat until melted.  Brush melted jam over
   raspberries. Add a few chocolate curls to garnish top.
  
  
       Title: Raspberry Cream Cheese Coffeecake
  Categories: Desserts, Breakfast
       Yield: 8 Servings
  
   2 1/4 c  Flour
     3/4 c  Sugar
     3/4 c  Butter
     1/2 ts Baking Powder
     1/2 ts Baking Soda
     1/4 ts Salt
     3/4 c  Sour Cream
       1 ts Almond Extract
       1    Egg
       8 oz Cream Cheese
     1/4 c  Sugar
       1    Egg
     3/4 c  Raspberry Jam
     1/4 c  Almonds, sliced
  
   Preheat oven to 350F.
   
   In a large bowl, combine flour and 3/4 cup sugar.  Using pastry
   blender, cut in butter until mixture resembles coarse crumbs. Reserve
   1 cup of crumbs.
   
   To remaining crumb mixture, add baking powder, baking soda, salt, sour
   cream, almond extract, and 1 egg.  Blend well.  Spread batter over
   bottom and 1 1/2 inches up sides of greased and floured 9 inch
   springform pan. Batter should be about 1/4 inch thick on sides.
   
   In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend
   well.  Pour in batter lined pan.  Spoon jam over cream cheese
   mixture. In a small bowl, combine reserved crumbs and sliced almonds.
   Sprinkle over jam.
   
   Bake for 45 to 55 minutes.
  
  
  
       Title: Raspberry Jam Tart
  Categories: Desserts
       Yield: 6 Servings
  
       1    Puff pastry sheet
     1/4 c  Raspberry jam, seedless
       1 lg Egg
       1 tb Heavy cream
  
   Preheat oven to 375F.
   
   Roll out pasty on floured surface to 12 x 9 inch rectangle.  Cut
   pastry in half, lengthwise, creating two 12 X 4 1/2" strips.  Place 1
   pastry strip on large baking sheet.  Spread jam evenly over pastry,
   leaving 1/2" border on all sides.
   
   Fold remaining pastry strip in half lengthwise.  Using small knife and
   beginning 1/2 inch from one end of pastry, cut slit through fold to
   within 1/2 inch of unfolded side of pastry.  Repeat cutting slits at
   1/2 in intervals.  Unfold dough and open flat on work surface. Whisk
   egg and cream in small bowl to blend. Brush cut pastry with some egg
   mixture. Brush edges of jam covered pastry strip with some of the egg
   mixture. Place cut pastry strip over strip with jam, egg glazed side
   up. Press edges firmly to seal.
   
   Bake tart until pastry is golden, about 25 minutes.  Transfer sheet
   to rack and cool 5 minutes.  Using a large metal spatula, loosen tart
   from sheet. Slide tart onto rack and cool completely.    Cover and
   let stand at room temperature.