NEET Magazine Recipe and Notes


Matchbox Kitchen is in the June 2011 issue of N.E.E.T magazine (page 190-191)! We came up with a simple raspberry tart recipe that's perfect for summer picnics.  I do have a few notes to share on it though, because although it might come off a little easy/boring, I am totally in love with it!

Crust The first thing about this tart is the crust. I think it just might be my favorite tart crust I've ever had. Instead of the usual flaky/greasy shell, it is a cornmeal crust that is seriously perfect for outdoor eating.  It is sturdy, clean to eat, and gives the perfect amount of texture.  When you bite into it crumbs don't get everywhere and breaks off cleanly.  Don't you hate it when you eat a cookie/hand held dessert and it ends up crumbling everywhere? Not with this crust. It also is sweet but not tooth achingly sweet, and is almost tastes like a sugar cookie. The key to getting using this crust is to roll it out as thin as possible.  And I mean thin.  It's also very forgiving, meaning when you're pressing it into your tart pan if it tears you can just press it back together.  Just make sure you roll it out thin! The thicker it is the harder it is to bite through.

Filling The next part of the tart is mascarpone cheese, which you can buy in a small tub at the grocery store.  Stir it up with a fork to fluff it up a bit and then fill your tart shell. Then top it off with lots and lots of fresh raspberries.

Glaze The last piece of the dessert is the balsamic honey glaze.  Let me tell you, I thought of so many different sauces and syrups but in the end decided on the simplest of them all.  A part of me didn't want to use balsamic vinegar just because it feels a little overdone, but I couldn't help it.  Mixed with some honey it is the perfect accompaniment to the rest of the tart.  You really have to try it all together.  The combination of flavors and textures is amazing. I am kind of at a loss for words to describe it, but if you've ever seen that moment in Ratatouille when he combines eating a grape with cheese, it's kinda like that. Other Another thing that might confuse you is the serving.  The recipe states that it makes one long 14x4.5" tart, but the picture shows one little round one.  You can evenly distribute the components and make about six individual 3.5" tarts, but if you roll the crust out thin enough you'll have enough dough to fill about 8.

This came out to be a little longer than I expected, but please let me know if you make it! I promise you won't be disappointed.