Tuesday, December 6, 2011

Tasty Tuesday - Raspberry Tart!

Just Sweet and Sweetly Hot Raspberry Jam - Paula's Garden on etsy

Hold onto your hats, friends... two posts in three days!  
I know, I can hardly contain myself either.

Being it is THAT time of year, I have 4 events in the next 4 days which require me to contribute a dish of some sort... have I mentioned I am NOT a cook?  Have I mentioned I was smart enough to marry a man who can whip up a gourmet dish from half a jar of peanut butter and an onion?  Ok, perhaps that is a bit of an exaggeration, but he does possess some pretty remarkable culinary skills for which I am eternally grateful.  But it is a busy time, and I think I am on my own this week in the "bring a dish to share" department.

Book Club last week was hosted by my beautiful and gracious neighbor, Sherry... she gifted us all a tart pan along with a recipe for the YUMILICOUS appetizer she served (along with some YUMILICOUS cocktails).
Seriously, Book Club with adult beverages, fattening food, AND gifts?  Makes it worth reading a few less than remarkable books.  

So, we start with the tart pan...
I must say, there is something really cute about a tart pan.
Williams Sonoma Fluted French Tart Pan

And here is the recipe... which was included with the pan and all wrapped up with a lovely bow!

Even I, with my limited chef skills, ought to be able to pull this one off... to the store I go to load up on cheese and raspberry preserves.  Do you think it REALLY matters if I shred my own cheese?

Post Script... if you can find the pre-shredded Velveeta I would highly recommend it for this recipe.  I tried to shred my own, and it's a bit like trying to shred cream cheese.  GOOD TIMES... not.  Also, this can be done directly in a shallow pie plate or tart dish allowing you to skip the Pam and flipping onto a plate part of the recipe... a very good idea for a kitchen klutz such as myself.


keepingitindie said...

Great recipe - thank you!

Dita Maulani said...

thanks for sharing! i love raspberry!

The Lawrences said...

i may be a "cheese snob" but there is a difference in the taste and texture of pre-shredded cheese and block cheese that you shred. It seems to melt differently too....& I think they dust the preshred stuff with something so it doesn't stick together too....just my own observations :)

Paige (Final Clothes-Out) said...

I'm not much of a cook either, but I think I could manage this! Thanks for sharing.

Sher said...

Thanks for sharing the recipe! I haven't used my tart pan in years. Thinking maybe I should get it out.

miamihoney said...

What a cute little gift idea. Have to try this one out.

Kara said...

Sounds yummy! Thanks for sharing.

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