Raspberry Tart

It's raspberry season and this is the perfect recipe for using some of the delectable, juicy nuggets.  I've made several of these in the last two weeks.

The Recipe:

ingredients

  • 1 12 cups sifted flour
  • 14 cup sugar
  • 14 lb butter
  • 2 tablespoons cream
  • 1 egg yolk
  • 34 cup blanched almond
  • 34 cup sugar
  • 3 tablespoons butter, softened
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 4 cups fresh raspberries

directions

  • Pastry.
  • Combine flour and sugar in a bowl, cut butter into flour/sugar mixture, toss then rub with your fingers until it resembles corn meal.
  • Combine cream and egg yolk and add to the butter/sugar/flour mixture.
  • Lightly mix until it forms a ball, add a little water if necessary to hold it together (1 or 2 tablespoons at the most).
  • Sprinkle flour on a board and gently knead the dough with the heel of your hand until the flour has been worked through.
  • Wrap ball of dough in plastic and refrigerate for 3 hours.
  • After 3 hours, remove dough and allow to sit at room temperature for about 10 minutes.
  • Roll the dough into an 11-inch circle and line an 8- or 9-inch tart pan with a removable bottom.
  • Be careful not to pull the edges.
  • Place prepared crust in the freezer for 10 minutes.
  • Preheat oven to 350 degrees.
  • Line the frozen tart shell with foil and fill with dried beans to weigh it down.
  • Bake 20minutes that remove foil and beans and return to the oven for 4 or 5 minutes or until golden.
  • Cool while preparing filling.
  • Filling.
  • Process almonds and 3 tablespoons of the sugar in a food processor to a fine powder.
  • Cream butter and remaining sugar.
  • Add egg yolks and sir until smooth.
  • Add the ground almond sugar mixture and the vanilla.
  • Spread almond cream into the baked and cooled tart shell.
  • Arrange 2 cups of the raspberries over the top of the cream.
  • Sprinkle with 2 teaspoons sugar and bake at 350 for 40 minutes.
  • Remove from oven and cool for 2 hours.
  • When you are ready to serve, cover with the remaining 2 cups of raspberries.
  • Optional glaze: melt 2 tablespoons of currant jam and 1 tablespoon water in a pan and allow to cool, then brush over fresh berries.
  • I serve it with a dollop of homemade whipped cream.

My sunflower rucksack is hanging on the front door.  Fall is coming!

Fresh out of the oven bread:

http://octoberfarm.blogspot.com/2014/05/maritime-white-bread.html

These loaves were used for meatloaf sandwiches and maybe a few PB&J's.  Nothing elevates a PB&J like fresh homemade bread.

The Salem Witch daylily is blooming. Another sign that Fall is on the way.


 

Comments

That raspberry tart looks deelish!
Marcia LaRue said…
The tart is gorgeous! Two freshly baked loaves of bread are gorgeous! And that daylily is definitely gorgeous!
Susan said…
Your Raspberry tart looks like it could be on a magazine cover. I bet it tastes delicious. Fresh bread straight from the oven never disappoints.
Guillaume said…
I LOVE a good raspberry tart. I used to go raspberry picking in my uncle's garden, around the end of summertime. I miss it a lot.
DVArtist said…
Tart and bread how can one go wrong. LOL Both look soooo good. Have a great day.