Raspberry Tart

A tasty tart featuring our Seedless Red Raspberry Preserves.

Ingredients

1 cup Flour
1 Tbsp. Sugar
1/2 tsp. Lemon peel, finely shredded
1/4 tsp. Salt
1 stick Butter, unsalted, cut into small pieces
1 Tbsp. Cold water
1/2 tsp. Vanilla
1 pint Fresh raspberries
1 jar Robert Rothschild Farm Seedless Red Raspberry Preserves
1 Tbsp. Kirsch or Cherry Brandy

Directions
1. Add the butter pieces to the flour mixture. Use fingers to blend the butter into the flour mixture just until the dough begins to hold together.
2. In a small bowl, combine the water and vanilla. Sprinkle the water over the dough. Gently knead just until dough holds together. Form the dough into a ball; wrap in plastic wrap. Refrigerate for 1 hour. (This ensures that the flour completely absorbs the liquid).
3. Remove the dough from the refrigerator and unwrap. Place the dough on the bottom of a 9 inch tart pan with removable bottom. Use hands to flatten dough into a 6 inch circle. Cover dough circle with plastic wrap. Refrigerate for 5-10 minutes or until firm enough to handle.
4. Remove the tart pan from the refrigerator. Use your fingers to press the dough evenly into the bottom and up sides of pan. If dough becomes too soft, refrigerate it for a few minutes. Cover the pastry shell with plastic wrap. Freeze for at least 30 minutes or overnight.
5. Remove from the freezer. Immediately bake at 375 degrees F for 18-20 minutes or until the pastry shell is light golden brown. Remove from the oven.
6. Filling: In a small saucepan, heat Seedless Red Raspberry Preserves until melted. Brush a very thin layer of preserves onto the bottom of the warm, pre-baked pastry shell. Place the raspberries, hole side down, on top of preserve layer. Bring the preserves to boiling, stirring often. Remove from the heat. Stir in the brandy. Spoon preserves mixture evenly over raspberries.
7. To serve, cut the tart into wedges. Makes 6 servings.