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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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( 7 Ratings)

7 Ratings

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Member Reviews ( 5 )

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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 5 Reviews View All

Posted 6/17/2013 4:06:45 PM REPORT ABUSE breannie said:

Rating:

This was a delicious recipe. In place of limoncello, I substituted Torani lemon syrup (approx. $10 per bottle) in equal parts. The lemon was noticeable, but did not overwhelm the vanilla flavor. I also made a simple raspberry sauce in place of the raspberry jelly to provide for a more natural flavor. The crust was very thick in a 9" tart pan, so I will probably use a 10" or 11" tart pan when I make this in the future. Definitely a keeper!!

This reply was: Helpful Inspiring

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