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Raspberry Tart May

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains August 1995 1 Servings

INGREDIENTS

1 1/4 c All-purpose flour
1/4 c Sugar
1 Stick cold unsalted butter
cut into pieces
1/2 cup
2 T Cold water, up to 3
An, 8-ounce package
cream cheese
softened
1/2 c Sugar
1 t Vanilla
1 Egg, beaten lightly
1 T All-purpose flour
1/4 c Seedless raspberry jam
1 T Water
3 c Raspberries, picked over

INSTRUCTIONS

Preheat oven to 350F.  Make crust: In a food processor blend together
flour, sugar, and  butter until mixture resembles coarse meal. Add 2
tablespoons water  and toss until incorporated. Add enough remaining
water if necessary  until mixture begins to come together but is still
crumbly.  Press crust evenly onto bottom and sides of an 11-inch tart
pan with  removable fluted rim. Prick crust with a fork and bake in
middle of  oven until golden, about 30 minutes.  Make filling while
crust bakes: In a bowl with an electric mixer beat  together cream
cheese, sugar, vanilla, and egg until smooth. Add  flour and blend
mixture well.  Pour filling into warm crust, spreading evenly, and bake
in middle of  oven until set, about 20 minutes. Cool tart in pan on a
rack.  In a small saucepan heat jam with water over moderate heat,
stirring,  until melted and smooth. Remove pan from heat and cool jam
slightly.  Arrange raspberries decoratively on top of tart and brush
gently with  jam.  Gourmet August 1995  Converted by MC_Buster.  Per
serving: 1442 Calories (kcal); 8g Total Fat; (4% calories from  fat);
26g Protein; 321g Carbohydrate; 187mg Cholesterol; 62mg Sodium  Food
Exchanges: 8 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2  Fruit; 1/2
Fat; 10 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2422
Calories From Fat: 760
Total Fat: 86.6g
Cholesterol: 435.5mg
Sodium: 840.3mg
Potassium: 1185.7mg
Carbohydrates: 380.9g
Fiber: 29.3g
Sugar: 174.4g
Protein: 41.7g


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