6/28/2016
Modern Raspberry Tart
(for pastry dough)
2 cups all purpose flour
1 1/2 t baking powder
12 T unsalted butter, softened
3/4 cup sugar
4 large egg yolks
(for raspberry cream filling)
10 oz. frozen raspberries, defrosted
1/3 cup sugar
3 large egg yolks
1 large egg
1 1/2 t unflavored gelatin
3 T cold water
6 T unsalted butter, softened
(for finish)
3 cups fresh raspberries
3 T pistachios
confectioners' sugar
>how to make<
(for dough)
*In a small bowl stir the flour and baking powder together and set aside.
*Combine the butter and sugar in the bowl of an electric mixer.
*Place on the mixer fitted with the paddle attachment and beat on medium speed until very light, about 5 minutes.
*Beat in the egg yolks, one at a time, beating smooth after each addition.
*Stop the mixer and use a large rubber spatula to scrape down the bowl and paddle.
*Add the flour and baking powder mixture and beat on lowest speed until the flour is just absorbed.
*Scrape the dough out onto a floured surface and form it into a disk.
*Wrap the dough in plastic and refrigerate it until firm, about 1 to 2 hours.
*To form the tart crust, place the dough on a floured surface and dust it with flour.
*Gently roll the dough to an 11" disk.
*Place a plate or cardboard cake circle that is 10" in diameter on the dough and use a pizza wheel to cut around it, leaving a strip of dough 1" wide all around it.
*Cut through the 1" strip again with a tart pan bottom to transfer the disk of dough to the prepared pan.
*Moisten a 1" wide strip around the perimeter of the dough and place the 1" strip of dough on it, to make the sides of the tart crust. (If the dough breaks, just patch it together.)
*Gently press the strip of dough in place without making indentations in it.
*Chill the unbaked crust in the pan, in plastic wrap, until the day you intend to serve the tart.
(It may remain in the refrigerator for up to 2 days.)
*When you intend to bake and assemble the tart, set a rack in the middle level of the oven and preheat to 350 degrees.
*Bake the tart crust for about 30 minutes, or until it is golden and firm.
*Cool the crust on a rack.
(for filling)
*Combine the defrosted raspberries and sugar in a medium saucepan and bring to a boil over medium heat, stirring occasionally.
*Decrease heat to low and simmer the mixture until it is slightly thickened, about 5 to 6 minutes.
*Puree the sweetened raspberries in a blender.
*Force the puree through a fine-meshed strainer to remove the seeds. (There should be about 3/4 cup seedless raspberry puree.)
*Pour the raspberry puree into a small heavy saucepan and bring it to simmer over low heat.
*In a small bowl, whisk the yolks and egg together.
*Whisk about a third of the boiling raspberry puree into the egg mixture.
*Return the remaining raspberry puree to a boil, then reduce the heat and whisk the egg mixture into the boiling raspberry puree, continuing to whisk constantly until the mixture thickens slightly, about 30 seconds. (Do not let the mixture come to a boil.)
*Remove from the heat and strain into a medium bowl.
*In a small bowl whisk the gelatin and water together.
*Set aside until the gelatin has evenly absorbed the water and swelled slightly about 5 minutes.
*Whisk the soaked gelatin into the hot raspberry cream.
*Cool to room temperature and whisk in the butter 1 T at a time.
(for finish)
*Remove the side of the springform pan and use a spatula to ease the cooled tart crust off the pan base onto a platter.
*Spread the raspberry cream evenly in the tart crust.
*Then refrigerate for 1 hour to begin to set the cream.
*Before the raspberry cream has completely set, arrange concentric rows of raspberries on the cream, covering the entire surface.
(Immediately before serving, sprinkle with pistachios and a light coat of confectioners' sugar.
-serves 10-
Note: I found this recipe in "A Baker's Tour".
2 cups all purpose flour
1 1/2 t baking powder
12 T unsalted butter, softened
3/4 cup sugar
4 large egg yolks
(for raspberry cream filling)
10 oz. frozen raspberries, defrosted
1/3 cup sugar
3 large egg yolks
1 large egg
1 1/2 t unflavored gelatin
3 T cold water
6 T unsalted butter, softened
(for finish)
3 cups fresh raspberries
3 T pistachios
confectioners' sugar
>how to make<
(for dough)
*In a small bowl stir the flour and baking powder together and set aside.
*Combine the butter and sugar in the bowl of an electric mixer.
*Place on the mixer fitted with the paddle attachment and beat on medium speed until very light, about 5 minutes.
*Beat in the egg yolks, one at a time, beating smooth after each addition.
*Stop the mixer and use a large rubber spatula to scrape down the bowl and paddle.
*Add the flour and baking powder mixture and beat on lowest speed until the flour is just absorbed.
*Scrape the dough out onto a floured surface and form it into a disk.
*Wrap the dough in plastic and refrigerate it until firm, about 1 to 2 hours.
*To form the tart crust, place the dough on a floured surface and dust it with flour.
*Gently roll the dough to an 11" disk.
*Place a plate or cardboard cake circle that is 10" in diameter on the dough and use a pizza wheel to cut around it, leaving a strip of dough 1" wide all around it.
*Cut through the 1" strip again with a tart pan bottom to transfer the disk of dough to the prepared pan.
*Moisten a 1" wide strip around the perimeter of the dough and place the 1" strip of dough on it, to make the sides of the tart crust. (If the dough breaks, just patch it together.)
*Gently press the strip of dough in place without making indentations in it.
*Chill the unbaked crust in the pan, in plastic wrap, until the day you intend to serve the tart.
(It may remain in the refrigerator for up to 2 days.)
*When you intend to bake and assemble the tart, set a rack in the middle level of the oven and preheat to 350 degrees.
*Bake the tart crust for about 30 minutes, or until it is golden and firm.
*Cool the crust on a rack.
(for filling)
*Combine the defrosted raspberries and sugar in a medium saucepan and bring to a boil over medium heat, stirring occasionally.
*Decrease heat to low and simmer the mixture until it is slightly thickened, about 5 to 6 minutes.
*Puree the sweetened raspberries in a blender.
*Force the puree through a fine-meshed strainer to remove the seeds. (There should be about 3/4 cup seedless raspberry puree.)
*Pour the raspberry puree into a small heavy saucepan and bring it to simmer over low heat.
*In a small bowl, whisk the yolks and egg together.
*Whisk about a third of the boiling raspberry puree into the egg mixture.
*Return the remaining raspberry puree to a boil, then reduce the heat and whisk the egg mixture into the boiling raspberry puree, continuing to whisk constantly until the mixture thickens slightly, about 30 seconds. (Do not let the mixture come to a boil.)
*Remove from the heat and strain into a medium bowl.
*In a small bowl whisk the gelatin and water together.
*Set aside until the gelatin has evenly absorbed the water and swelled slightly about 5 minutes.
*Whisk the soaked gelatin into the hot raspberry cream.
*Cool to room temperature and whisk in the butter 1 T at a time.
(for finish)
*Remove the side of the springform pan and use a spatula to ease the cooled tart crust off the pan base onto a platter.
*Spread the raspberry cream evenly in the tart crust.
*Then refrigerate for 1 hour to begin to set the cream.
*Before the raspberry cream has completely set, arrange concentric rows of raspberries on the cream, covering the entire surface.
(Immediately before serving, sprinkle with pistachios and a light coat of confectioners' sugar.
-serves 10-
Note: I found this recipe in "A Baker's Tour".
Labels: raspberry cream filling recipe, raspberry tart recipe, tart recipe
