Raspberry Tart

Raspberry Tart

In Buried Diamonds, this is Tom's secret weapon for wooing Charlie.

Ingredients:

Pastry
2 cups flour
1/3 cup sugar
1 tablespoon butter, cold, cut into small pieces
1 tablespoon water
1 tablespoon fresh lemon juice

Filling
3/4 cup pine nuts
1/2 cup butter, room temperature
1/2 cup sugar
3 eggs
1/4 cup flour
2 tablespoons kirsch

Topping
3/4 cup apricot jam
1/4 cup water
3 cups fresh raspberries (Tom used both golden and red, but all red is OK)

Preparation:

To make pastry, process flour, sugar and butter in a food processor with a steel blade until mixture resembles coarse meal. Add water and lemon juice. With repeated pulses, process just until dough starts to gather into a ball. Wrap in plastic wrap and refrigerate 1 hour.

Roll out dough 1/8 inch thick on a lightly floured surface. Line a 10-inch tart pan with dough. Trim and crimp edges. Freeze 15 minutes.

Preheat oven to 375 degrees. Line tart shell with parchment paper and weight with dried beans or pie weights. Bake just until edges begin to brown, about 15 minutes. Remove beans and paper and let cool. To make filling, process pine nuts in food processor until finely chopped. Add butter, sugar, eggs, flour and Kirsch and process 1 minute. Spoon filling into tart shell.

Bake until filling is puffed and brown and shell is golden, 15-20 minutes. Let cool to room temperature. Heat apricot jam and water in a small saucepan until melted and smooth. Dip each raspberry into glaze to coat it, and arrange raspberries over tarts to cover completely.