such a special way to end an evening meal . . .
by adding a little bit of summer sunshine – regardless of the season!
Well – they are really pretty easy to make . . .
but I will admit to you that the crusts do take a little bit of time.
This wonderful recipe is adapted from . . . Tarts (by Maxine Clark)
We will start off by making a simple Pate Brisee crust . . .
a simple . . . unsweetened shortcrust . . .
which is strong – and can easily support the fresh berries!
Simple ingredients are used to make the tart shells . . .
flour, salt, unsalted butter, egg yolks, and cold water . . .
sift the flour and salt together – and set aside . . .
then in a food processor . . . mix together the butter and egg . . .
once mixed together – add the ice cold water
and blend again until smooth.
add the flour/salt mixture to the butter mixture . . .
and mix until it is barely blended . . . and makes a crumbly mixture as shown.
On a lightly floured surface . . .
knead the dough gently and then roll it into a ball.
Flatten it out and wrap it up in plastic wrap . . .
and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and bring it back to room temperature . . .
roll out dough to about 1/8″ thick or less . . . then line the little tartlette pans.
(be sure to press the dough evenly into the fluted sides)
Prick with a fork and return to the fridge for about 10 minutes.
Once at temperature . . .
bake the tart shells by placing parchment paper on top of the crusts . . .
and adding baking beans / pie weights on top of the parchment paper.
Bake for about about 5 to 7 minutes.
Remove from oven . . .
remove parchment paper and baking beans / pie weights.
Return to the oven and cook for approximately 5 more minutes.
Glaze the tart crusts with egg to seal them . . .
and return to oven for 5 to 7 minutes more . . .
you will need some beautiful raspberries . . . some creme fraiche. . . some heavy whipping cream,
a bit of Framboise (a raspberry malt type beer) . . . some homemade raspberry jam . . .
First of all – you will need to strain the jam to remove the seeds . . .
then place the jam in a separate bowl . . .
add the heavy whipping cream, the cream fraiche . . . and the Framboise to the strained jam . . .
and whip until beautiful peaks form
(be careful not to over whip!!)
Refrigerate until the berries are ready to go!
Warm up the berry jelly on the stove . . .
and gently coat the berries in a large bowl.
Refrigeratethe berries until cooled.
Now it is time for the fun part . . .
time to fill the tart shells with the filling . . .
and top with those beautiful glazed berries . . .
These raspberry tarts need to be served as soon as possible after they are made!!
This is one of those recipes that will look absolutely beautiful . . .
just like in these pictures – seriously!!
but even more importantly . . .
these little raspberry tarts are soooo fresh and delicious . . .
just like a sweet taste of sunshine on a summer day!!
A few notes and tips about this recipe . . .
*only use homemade jam and jelly for this recipe . . .
I made it both ways . . . and it truly does make a difference!!!
**The tart shells can be made ahead of time . . .
but the tart is best when assembled at the last minute.
(if you make them ahead of time – be sure to crisp them up for a few minutes in a hot oven!)
*** I made this Gluten Free by using Williams Sonoma’s “Cup – 4 – Cup” Flour . . .
and by excluding the Framboise as it is malt based.
(I do believe that a little fruit liqueur could be used in place of the Framboise . . .
one that is made without malt of course)
A Kiss from my kitchen to yours . . .
Peace and Love to all of you!!
xoxo – liz
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Here is the ingredient list . . .
The pate brisee crust . . .
2 cups all-purpose flour (or Williams Sonoma “Cup 4 Cup” flour)
1 teaspoon salt
9 tablespoons unsalted butter
1 extra large egg yolk
2 1/2 to 3 tablespoons ice water
The filling . . .
2-3 tablespoons homemade raspberry jam
1 1/4 cups heavy cream
1 1/4 cups creme fraiche
2 tablespoons Framboise
The berries . . .
5 cups fresh raspberries
1 1/4 cups berry jelly
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all photos / liz le dorze