This weekend, I saw a lady walking out of her driveway with two huge signs and a hammer in hand. After a much closer look (not that I’m nosy or anything) I noticed that the signs said, “U Pick R–…..something” RASPBERRIES!!!! YAY! Made a u-turn and got me some RASPBERRIES! Fresh, gorgeous, plump, red delicious RASPBERRIES!
Well what else could it be but that the RASPBERRIES are ready for the picking and the eating! The eating part is my favorite. YAY!
If you know anything about raspberries you know that they only grace us with their presence for a few days and then they are gone.
Every year I get these great jewels from my neighbors, friends, the market and/or from the side of the street, so I end up with so many that they go bad. Well, brilliant that I am I invented ways of keeping them a bit longer.
Some of the ways are the usual raspberry rhubarb pies, raspberry blueberry crumbles, raspberry frozen pops, raspberry limeade, raspberry vinaigrette, (taking a breath), raspberry jelly, raspberry jam. When I don’t have time to make any of that I just freeze them on a tray then put them in baggies and we eat them for weeks as if they were candy.
Here is one of my latest discoveries via Central Market. If you know me you know that I made a few changes, additions and well, Viola!
This awesomely easy and superly delicious Raspberry Tart is my new favorite way of saving raspberries. I may have eaten an entire half of the tart for breakfast today but hey they are only here for a short time!
RASPBERRY TART ala Chicajones
- 1/2 of an 8oz package cream cheese, room temperature
- 1 cup of whipped cream
- 1/4 cup sugar (I used splenda)
- 1/2 cup sour cream
- Juice of 1 small lemon plus a bit of rind
- 1/2 teaspoon vanilla extract
- 1 pint (2 cups) fresh raspberries, divided
- 1/4 cup raspberry jam or melted chocolate for drizzle.
- 8 whole graham crackers, broken into pieces
- 1 tablespoon sugar
- Pinch salt
- 5 tablespoons unsalted butter, melted
- Preheat oven to 375°F.
- Combine graham crackers, sugar and salt in a food processor and process into fine crumbs.
- Stir in melted butter.
- Spread crust across bottom and up sides of pan, pressing into an even layer.
- Bake for 10 minutes, or until light golden brown. Cool completely.
- Meanwhile, use a hand mixer or stand mixer with paddle attachment to beat cream cheese and sugar until smooth.
- Beat in sour cream, lemon juice and vanilla. Add 1/4 cup raspberries and beat just to break up berries.
- Fold in whipped cream
- Spread filling evenly over crust. Top with remaining raspberries.
- Place jam in a saucepan over low heat and stir just until loosened up. Drizzle over tart.
- Or melt chocolate or use ice cream topping chocolate
- Serve immediately or cover loosely and chill for up to 4 hours. (I froze mine and it was even better.
Kudos to Central Market for always showing me new delicious things. Here is there website go check it out. Town & Country