Red Raspberry Tart
| Yield: | 10 Servings |
| Categories: | Desserts |
| THE CRUST: makes two 8-10 | ||
| Inch tarts | ||
| 2 1/2 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Granulated sugar -- |
| Optional | ||
| 1 | c | Cold unsalted butter -- cut |
| Into small piece | ||
| 1/4 | c | To 1/2 cup ice water |
| THE FILLING: | ||
| 1 | pt | Heavy cream |
| 1/3 | c | Quince syrup -- (below) |
| 3 | pt | Fresh red raspberries |
| THE GLAZE: | ||
| 1/4 | c | Quince jelly (below) -- |
| Melted and cooled | ||
| Slightly | ||
| QUINCE JELLY: (makes appr. 2 | ||
| Pints) | ||
| 4 | c | Quinces -- stemmed, seeded, |
| And | ||
| Cut up | ||
| Granulated sugar | ||
| QUINCE SYRUP: | ||
| 4 | c | Quinces, stemmed, seeded, |
| And cut up | ||
| Granulated sugar |
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