raspberry tarts …

Would you like a bite . . .

of one of these sweet little tarts?

ironstone kitchen - raspberry tart with fork

I thought you might . . . : )

ironstone kitchen - raspberry tarts

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!

ironstone kitchen - pate brisee

Simple ingredients are used to make the tart shells . . .

flour, salt, unsalted butter, egg yolks, and cold water . . .

it is as simple as that!

ironstone kitchen - pate brisee - sifting flour

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.

ironstone kitchen - pate brisee - food processor

 add the flour/salt mixture to the butter mixture . . .

and mix until it is barely blended . . . and makes a crumbly mixture as shown.

ironstone kitchen - pate brisee crumbles

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.

ironstone kitchen - pate brisee - tart shells

Preheat the oven to 400 degrees . . .

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 . . .

or until they are a BEAUTIFUL golden brown!

(be sure that the egg has been cooked!)

Let cool.

ironstone kitchen - pate brisee - tart shells - egg wash

and voila – you have some beautiful tart shells . . .

ironstone kitchen - pate brisee - baked tart shells

beautiful in color . . . light and crispy . . .

ironstone kitchen - pate brisee - tart shells on cooling rack

and ready to be filled!!

ironstone kitchen - pate brisee - baked tart shells on cooling rack

Now it is time to make the filling and glaze for the berries . . .

ironstone kitchen - raspberry tart filling ingredients

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 . . .

and also some homemade berry jelly for the berry glaze.

ironstone kitchen - raspberry tarts - filling ingredients

First of all – you will need to strain the jam to remove the seeds . . .

then place the jam in a separate bowl . . .

ironstone kitchen - straining jam

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!!

ironstone kitchen - raspberries and raspberry filling into tart shells

This is one of those recipes that will look absolutely beautiful . . .

just like in these pictures – seriously!!

ironstone kitchen - pretty raspberry tarts

but even more importantly . . .

ironstone kitchen - raspberry tarts - yum

these little raspberry tarts are soooo fresh and delicious . . .

just like a sweet taste of sunshine on a summer day!!

ironstone kitchen - delicious raspberry tarts

Mmmmmm . . . Mmmmmm

ironstone kitchen - raspberry tart - fork

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)

Hope you will try these sweet treats – I think you will love them!!

A Kiss from my kitchen to yours . . .

Peace and Love to all of you!!

xoxo – liz

 

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

. . .

 

go to  . . .

Ironstone Kitchen

for more great recipes and food inspiration!!

. . .

all photos / liz le dorze

 

4 thoughts on “raspberry tarts …

  1. Love what’s coming from the little white house on Komedal Road, and I love all that dwell within. Wonderful!
    Xoxo from your Mother-in-law

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