Epimeles

the Pence family cookbook

Recipes Tagged with “raspberry”

Rustic Berry Tart

dessert blueberry pie raspberry strawberry

Ingredients

Crust

  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar, plus 1 teaspoon for sprinkling
  • 1/4 teaspoon salt
  • 4 tablespoons cold butter (1/2 stick), cut into small pieces
  • 1 tablespoon canola oil
  • 1/4 cup ice water, plus more as needed
  • 1 large egg, separated (save the white to glaze the pastry)
  • 1 teaspoon lemon juice, or white vinegar

Filling & glaze

  • 1/4 cup slivered almonds (1 ounce)
  • 1/4 cup whole-wheat flour (regular or pastry flour)
  • 1/4 cup plus 3 tablespoons sugar
  • 4 cups mixed berries, such as blackberries, raspberries and blueberries
  • 2 teaspoons lemon juice
  • 1 tablespoon water
  • 2 tablespoons raspberry, blueberry or blackberry jam

Preparation

To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray.

To prepare filling & assemble tart: Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool. Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.

Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet. Spread the almond mixture over the pastry, leaving a 2-inch border all around. Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture. Fold the border up and over the filling, pleating as necessary. Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.

Bake the tart for 15 minutes. Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes. Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.

Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries. Cut the tart into wedges.

Eating Well


Peach-Raspberry Pie

dessert peach pie raspberry untested

Ingredients

CRUST

  • 1 1/4 cups whole-wheat pastry flour
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons canola oil
  • 4 tablespoons ice water

FILLING

  • 6 cups sliced peeled peaches (6-8 medium, ripe but firm)
  • 1 cup fresh or frozen raspberries
  • 2/3 cup sugar, plus 1 teaspoon for sprinkling
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch
  • 1 large egg white, lightly beaten, for brushing

Preparation

To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times; the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour.

Meanwhile, prepare filling: Combine peaches, raspberries, 2/3 cup sugar and lemon juice in a large bowl; toss well to coat. Let stand for 5 minutes. Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes. Pour the collected juice into a small saucepan. Return the fruit to the large bowl. Bring the juice to a boil over high heat and cook, gently swirling the pan, until reduced, syrupy and slightly darkened in color, 3 to 4 minutes. Add the syrup to the fruit along with cornstarch; gently toss until the cornstarch is completely dissolved.

To assemble & bake pie: Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 375°F.

Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan by 1 inch. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 12-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Trim the top crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Brush the top and edge with egg white and sprinkle with the remaining 1 teaspoon sugar. Cut 6 steam vents in the top crust.

Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling, 50 to 60 minutes. Let cool on a wire rack for at least 1 1/2 hours.

EatingWell.com


Hazelnut-Crusted Chicken with Raspberry Sauce

main course chicken dressing hazelnut raspberry

Ingredients

Raspberry sauce:

  • 3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
  • 3 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 1/2 cup safflower oil
  • 3 to 6 teaspoons water (optional)

Chicken:

  • 1 cup chopped hazelnuts (about 4 1/2 ounces)
  • 3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
  • 1 tablespoon plus 1 teaspoon coarse kosher salt
  • 3 teaspoons coarsely ground black pepper, divided
  • 1/3 cup honey mustard
  • 1/3 cup finely chopped fresh mint leaves
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 4 large skinless boneless chicken breast halves, butterflied
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 tablespoons peanut oil
  • 4 cups baby salad greens
  • 1/2 cup fresh raspberries

Preparation

For raspberry sauce: Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper. [JP: This sauce would also work well as a raspberry vinaigrette.]

For chicken: Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.

Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat, leaving to marinate for a bit.

Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.

Divide equal amounts of butter and peanut oil between 2 large nonstick skillets (try to use a minimal amount of oil for your skillets); heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.

Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

Bon Appetit, July 2008