French Raspberry Tart
- Sweet Tart Dough
(Williams-Sonoma: The Weeknight Cook)
(1 dough disk)
1 cup flour
1/9 cup powered sugar
1/2 cup unsalted butter
1/9 cup ice water
In a food processor, combine the flour, sugar, and butter. Pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and process just until fine crumbs form. Transfer to a lightly floured work surface and press into a disk. Wrap each dough disk in plastic wrap and refrigerate for 30 minutes before using.
- Pastry Cream (Creme Patissiere)
(Laduree - Sucre The Recipes)
Makes 5 cups | Preparation:30 minutes | Cooking time: 5 minutes
1 vanilla bean
1 2/3 cups whole milk
4 eggs yolks
1/2 cup - 1 tbsp granulated sugar
1/4 cup cornstarch
2 tbsp butter
1) With a sharp knife, slice the vanilla bean in half lenghtwise. Using the tip, scrape the interior to remove the seeds. Pour the milk into a saucepan and add the vanilla pod and seeds. Bring to a simmer. Remove from heat, cover immediately and allow to infuse for 15 minutes.
2) In a large bowl, whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch.
Remove the vanilla pod from the saucepan and reheat the milk, bringing to a simmer. Pour a third of the hot milk over the egg yolk, sugar and cornstarch mixture (to temper the yolks). Whisk together and pour the whole mixture back into the saucepan. Bring to a boil while stirring with a whisk, making sure to scrape down the sides of the pan with a spatula.
3) Remove from heat and pour the cream into a clean bowl. Allow to cool for 10 minutes so that it is still hot but not boiling. Incorporate the butter while stirring. Cover the bowl with plastic wrap until ready to use.
- Raspberry Glaze
(Sarabeth's Bakery & pillsbury.com: raspberry-glazed double chocolate dessert recipe)
2 containers fresh raspberries (6 oz.)
3 tbsp sugar
1/4 tsp vanilla extract
1 tbsp cornstarch
1) Combine the raspberries, sugar, cornstarch, and vanilla in a nonreactive small saucepan. Cook over medium hear, stirring occasionally to dissolve the sugar, until the berries have cooked down and they come to a boil.
2) Transfer to a fine-mesh wire sieve set over a bowl. To remove the raspberry seeds, use a silicone spatula and rub the berries and juices through the sieve. Transfer the sauce to a covered container to store till ready to use.
- Extra raspberries for decoration
Directions:
1) Create the dough. Preheat the oven to 425 degrees F. On a lightly floured work surfaces, roll out the dough into a 10 1/2-inch round. Fit into a 9 1/2-inch tart pan with a removable bottom. (I used a ceramic tart pan.) Fold the overhang over itself and press into the sides of the pan to make a sturdy rim. Freeze for 5 minutes. Take a fork and make some holes to let steam out. Then cut a round piece of parchment paper and place on top of the dough. Then add pie weights (or beans) on top of the parchment paper to use as weight. Bake the tart dough for 10 minutes until lightly golden. Then turn to heat down to 400 degrees F. and bake for 20 - 25 minutes until cooked through. Let tart dough cools completely.
2) Create the pastry cream. Then place in tart dough. Place in refrigerator to set. (Set time frame is create the raspberry glaze and let it cool for 15 minutes.) Then pour the raspberry glaze on top of the pastry cream. (Then decorate with extra raspberries, if wanted.)
Images by me
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