Recipe(tried): Red Raspberry Tart (with Quince Jelly and Quince Syrup)

RED RASPBERRY TART

FOR THE CRUST:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar (optional)
1 cup cold unsalted butter, cut into small piece
1/4 cup to 1/2 cup ice water
FOR THE FILLING:
1 pint heavy (whipping) cream
1/3 cup Quince Syrup (recipe follows)
3 pints fresh red raspberries
FOR THE GLAZE:
1/4 cup quince jelly, melted and cooled slightly (recipe follows)

TO PREPARE THE CRUST:
All ingredients should be cold. Put flour, salt and sugar in the bowl of a food processor. Add butter and process for approximately 10 seconds, or just until the mixture resembles coarse meal. Add ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky. (Don't process more than 30 seconds.) Test the dough by squeezing a small amount together. If it's crumbly, add a bit more water.

Turn half the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, cover dough with the plastic and press it into a flat circle with your fists. Repeat process with other half. Wrap dough in the plastic and chill for at least an hour.

Lightly butter (or spray with vegetable cooking spray) an 8-inch heart-shaped tart pan.

On a lightly floured board, roll out one of the pastry circles to a thickness of 1/8-inch. Place the pastry in the pan, which has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim pastry with scissors. (I often cut the pastry an inch higher than the pan's edge and tuck this overhang to the inside of the pan for extra height and reinforcement.) Crimp edges. Chill until ready to use. Repeat process with second pastry circle. If you plan to make only one tart, freeze this unbaked shell for future use.

Preheat oven to 400 degrees F.

Cover the pastry with aluminum foil and then carefully press foil into the corners and edges to form a lining. Weight with ceramic or aluminum weights. (Or use uncooked beans or rice.)

Bake for 25 minutes. When pastry begins to color around the edges, remove foil and weights and continue baking until the pastry turns a deep amber color. Cool completely before filling.

TO MAKE THE FILLING:
Whip the heavy cream until soft peaks form. Add 1/3 cup Quince Syrup and whip until stiff. Spread cream evenly in tart shell. Carefully arrange half the raspberries on top of cream. Make a neat second layer with remaining berries.

Lightly glaze berries with 1/4 cup melted Quince Jelly. Serve immediately.

QUINCE JELLY
Makes approximately 2 pints

4 cups quinces (stemmed, seeded and cut up)
Water
Granulated sugar

Cook quinces with enough water to cover until very soft. Pour into a jelly bag (or fine linen dishcloth). Let the juice drip through without squeezing or pressing.

To each cup of juice add 1 cup sugar. Bring to a boil and, while keeping at a full rolling boil, skim off any scum. Cook until jelly coats a metal spoon.

Cool and store in covered jars in refrigerator.

QUINCE SYRUP

4 cups quinces (stemmed, seeded and cut up)
Water
Granulated sugar

Proceed as for Quince Jelly, but cook the juice only until the liquid begins to thicken. The mixture should remain liquid and should not jell.

Makes 2 (8 to 10-inch) tarts, 10 servings