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Vanilla Bean and Raspberry Tart

Blogger Bree Hester of Baked Bree makes us a beautiful tart with vanilla bean and raspberries. Learn to make this recipe with our how-to article.

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( 6 Ratings)

6 Ratings

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4 Stars 17%

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Member Reviews ( 4 )

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Prep Time 30 min
Total Time 1 hr 50 min
Servings 8

Ingredients

Crust

2 1/2: cups Gold Medal® all-purpose flour

1/2: cup sugar

1/4: teaspoon salt

: Grated peel of 1 medium lemon

1: vanilla bean, split and seeds scraped

1: cup cold butter, cut into small pieces

3: egg yolks

1/4: cup limoncello

Filling

1: cup mascarpone cheese, softened

1/2: cup whipping cream

3: tablespoons limoncello

3: tablespoons sugar

: Grated peel of 1 medium lemon

1: vanilla bean, split and seeds scraped

Topping

2: pints raspberries

1/4: cup raspberry jelly

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Directions

1 In large bowl, mix flour, 1/2 cup sugar, the salt, lemon peel and vanilla bean seeds. Beat in butter with electric mixer on medium speed until mixture looks like small peas. In small bowl, beat egg yolks and 1/4 cup limoncello with whisk. Slowly beat egg mixture into butter mixture. Turn off mixer as soon as dough comes together. Roll into a ball, and wrap in plastic wrap. Refrigerate 1 hour.
2 Heat oven to 425°F. On lightly floured work surface, roll dough into circle big enough to fit in 9-inch tart pan. Place in ungreased pan. Bake about 20 minutes or until crust is golden brown. Cool completely.
3 To make filling, in large bowl, beat mascarpone, cream, limoncello, sugar, lemon peel, and vanilla bean seeds in electric mixer on medium speed until soft peaks form.
4 Spread filling in cooled crust. Arrange raspberries on top. Melt jelly in small microwavable bowl uncovered in 20-second intervals, until it melts completely. Brush jelly over raspberries with pastry brush.

EXPERT TIPS

Expert Tips

If you do not want to use limoncello (an Italian lemon liqueur), replace it with lemon juice.

Use whatever fruit is in season. Strawberries or cherries are delicious on this tart.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 8/2/2012 5:22:19 PM REPORT ABUSE Garganutan said:

Rating:

Cannot leave a review. For over a week this is what appears when I wanr to leave a review: temporarily unavailable while we perform required maintenance. When will you be back up?

This reply was: Helpful Inspiring

Posted 7/18/2012 2:02:40 PM REPORT ABUSE dorisjh said:

Rating:

Did not by the lemoncello used lemon juice worst mistake ever. The lemon juice curddled the cream. Crust fell apart. Recipe states one cup of cold butter. 2 sticks equals 1 cup worst mistake ever came out to hard and dry and no flavor even using the recipe flavorings. Will never make this dessert again to pricy and a waste of time.

This reply was: Helpful Inspiring

Posted 7/14/2012 1:06:26 AM REPORT ABUSE nearlybriderw said:

Rating:

this is a great summer treat and the filling is light and delish. i didn't see the point in the lemoncello--pricey (about $12 a bottle) and i could taste the liquor in the filling. it was weird, it has a tiny bit of that burning sensation i wish i just would have used lemon juice. i also used vanilla extract instead of the bean--i am sure bean might be better but they are SO expensive (about $13 for 2 pods which as i understood it is what the recipe calls for). All in all i think there's a cheap way to make the dessert and an expensive way (i used cream cheese too it was delicious!). The raspberries are great and the crust is tasty too thought mine was a little too thick. this reminds me more of a pie almost than a tart, but i would give it a thumbs up overall. you could use the filling recipe for a lot of yummy desserts--even a fruit dip or spread.

This reply was: Helpful Inspiring