Tag: raspberries

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Apple Tart with warm custard & raspberries

Apple-Tart-with-Whiskey-Sauce2

Serves 4

Ingredients

  • 250g shortcrust pastry
  • 50g ground almonds
  • 4 large Bramley apples, peeled and diced
  • 2 tablesp. sugar
  • 250ml cream
  • 3 egg yolks 50g caster sugar
  • Dash of whiskey

To Cook

Set oven Gas Mark 6, 200°C (400°F).

Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.

Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside – keep warm

Serving Suggestions

Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.

http://www.bordbia.ie/consumer/recipes/desserts/pages/appleandjamesontart.aspx

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Flahavans Oat and Raspberry cookies

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Makes 12

Ingredients

  • 120g Flahavan’s Progress Oats
  • 2 tablespoons almond butter or peanut butter
  • 3 tablespoons brown sugar
  • 1 banana mashed
  • 100g of raspberries

Method

  1. Preheat oven to 180”C.
  2. Combine, oats, brown sugar, banana and almond butter in a bowl and mix thoroughly.
  3. Gently fold in the raspberries
  4. Form dough into small balls.
  5. Press the balls of dough slightly with your palm
  6. Bake for 12-15 minutes
  7. Let them sit for 10-12 minutes to before serving.
http://breakfastmoments.ie/recipes/
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Fresh Berry Pie Bars

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Ingredients:

  • Crust & Topping:
  • • 1 1/2 cups all purpose flour
  • • 3/4 cup sugar
  • • 1/2 teaspoon salt
  • • 6 ounces cold Kerrygold Unsalted Butter (cubed)
  • Filling:
  • • 2 cups fresh blueberries
  • • 2 cups fresh raspberries
  • • 2 eggs
  • • 2/3 cup sugar
  • • 1/3 cup all purpose flour
  • • ½ teaspoon salt
  • • 1/2 cup sour cream
  • • juice and zest of ½ lemon

Directions:

Preheat oven to 350 degrees. Line an 8×8 square baking pan with parchment paper and set aside.

Add flour, sugar, salt & cubed butter to bowl of a food processor and pulse until combined. Mixture will be very crumbly. Take 1 cup of mixture and set aside. Press remaining mixture into the bottom of your prepared baking pan. Bake for 15 minutes.

While crust is baking, whisk eggs in a large bowl. Add in sugar, sour cream, flour, salt, lemon juice and zest. Whisk to combine. Gently fold in berries.

Remove crust from oven and spoon berry filling over hot crust. Sprinkle top of berry filling with reserved crust mixture. Bake for another 45 minutes -1 hour or until top is lightly browned.

Cool completely and refrigerate for 2 hours before serving. Cut into squares and serve.

FRESH BERRY PIE BARS

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Rustic Raspberry Tart with Kerrygold Butter Crust

Rustic_Raspberry_Thursday

Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.

Ingredients:

  • Crust:
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 6 tablespoons cold Kerrygold Unsalted Butter, cut in ½-inch chunks
  • 1 large egg yolk (reserve white)
  • 3 to 5 teaspoons ice water
  • Filling:
  • 2 cups raspberries
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch

Directions:

To make crust: Heat oven to 425° F. In food processor, whirl together flour and salt. Add butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball.

Set 2 pieces (each about 12-by-15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11- to 12-inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.

To fill tart: Peel off top sheet of wrap and invert onto 2 X 15-inch baking sheet lined with cooking parchment. Remove remaining plastic wrap, Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.

Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired.

http://kerrygoldusa.com/recipes/rustic-raspberry-tart-with-kerrygold-butter-crust