Ingredients
The following ingredients have 1 Servings
- 1/2 cup pecans
- 1 cup whole wheat flour (or WW pastry flour or a combo of WW and AP flour)
- 1/2 cup turbinado sugar
- 1 stick very cold unsalted butter
- a pinch of salt
- 18 ounces raspberries (3 6 0z containers)
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 8 ounces cream cheese
- 1/4 cup powdered sugar
- zest from 1 lemon
- 1 tablespoon lemon juice
Instruction
- Preheat the oven to 400 and line a 9 inch tart pan with removeable bottom with parchment. Put the pecans, flour, turbinado sugar, butter and a pinch of salt in the processor and whiz it until it pulls together in a thick dough.
- Press the crust mixture into the pan - start with the edges then do the bottom. Put it in the freezer for 10 minutes, then into the oven for 15 minutes or until it's a nice browned crispy thing. Allow it to cool completely.
- Blend the cream cheese, lemon juice and zest and powdered sugar until smooth, and spread into the cooled crust. Arrange 2/3 of the raspberries on top of the cream cheese.
- Put the remaining raspberries into a saucepan with the water and sugar. Bring it to a simmer, and cook until the raspberries fall apart. Strain the mixture into another small saucepan, pressing the solids so you get all of the liquid. Dissolve the cornstarch in enough cool water to make a slurry. Whisk that into the raspberry juice, and bring it to a simmer, whisking all along. It will look cloudy. Simmer and whisk until the cloudy look disappears and it thickens - taste it - you need to keep it simmering until the raw cornstarch flavor is gone. If it starts to get too thick, add more water a few drops at a time.
- When the glaze is ready, drizzle it all over the tart. Put the whole thing in the fridge to set for a bit, then cut and serve ... that's all there is to it!
