Following a trip to Paris last November (which involved a number of trips to different pastry shops around the neighborhood in which we stayed), I have been dreaming about trying my own hand at making a tartlette aux framboises (raspberry tart). A sale on raspberries at a local grocery store was definitely a sign that now was the time to give my pastry skills a whirl. As usual, I scoured the Internet for recipes, and the following recipe is an amalgam of recipes that I think resulted in a quite delightful tartlet. Perhaps not exactly the same as enjoying one in Paris, but I think without a doubt the best I could get here in Laramie!
Tartlette aux Framboises
makes 4 servings
For the pastry shell:
1/2 cup (1 stick) unsalted butter at room temperature
1/4 cup raw sugar
1 egg, lightly beaten
1 1/2 cups unbleached all-purpose flour
1/8 teaspoon fine sea salt
1. In an electric mixer, cream together the butter and sugar.
2. Slowly add in the lightly-beaten egg.
3. Add the salt and flour all at once. Continue mixing until the dough forms a small ball.
4. Remove the dough from the mixing bowl and place on a lightly-floured cutting board.
5. Knead the dough together. Place on a piece of plastic wrap and press out into a 1/2" disk.
6. Wrap the dough in the plastic wrap and chill in the fridge for at least an hour.
7. Preheat the oven to 400 degrees.
8. Separate the dough into six small balls. Roll out into 1/4" circles.
9. Place the dough into a buttered tartlette pan. Gently pat the dough into the pan. Cut off any excess dough. Prick the bottom of the dough with a fork.
10. Chill the prepared tartlettes in the fridge for at least 20 minutes prior to baking.
11. Cover the bottom of the dough with a parchment or aluminum foil circle. Add pie weights or dried beans.
12. Bake in the oven for 10-15 minutes, or until golden brown.
13. Remove from the oven and remove the pie weights and aluminum foil circles.
14. Let cool completely on a wire rack.
For the pastry cream (note, this makes a TON of pastry cream, much more than you'll need):
3 egg yolks
1 egg
2 tablespoons raw sugar
3/4 cup raw sugar
3 tablespoons cornstarch
3 tablespoons unbleached all-purpose flour
3 cups whole milk
3 tablespoons unsalted butter
2 teaspoons vanilla extract
1. Stir together the egg yolks, egg, and 2 tablespoons raw sugar.
2. Add in the cornstarch and flour and whisk together.
3. Heat together the whole milk and 3/4 cup raw sugar in a medium-sized sauce pan over medium heat. Whisk constantly to avoid scorching the milk. Remove from the heat when the milk begins to steam.
4. Pour half of the milk mixture into the egg mixture, whisking constantly.
5. Pour the egg/milk mixture into the saucepan and return to the stovetop. Bring to a boil over medium heat. Again, whisk constantly. Remove from the heat once it begins to boil. (You will note that the mixture will begin to thicken once it starts to boil.)
6. After it is removed from the heat, stir in the butter and vanilla extract.
7. Pour/spoon the pastry cream into a large bowl. Place plastic wrap atop the pastry cream, pressing it against the surface of the cream to prevent a skin from forming.
8. Place the pastry cream in the fridge and allow to cool completely.
For the apricot glaze:
1/2 cup organic apricot preserves
1. Heat the apricot preserves over medium heat, stirring constantly. Remove from the heat once it has liquified; allow to cool slightly.
To make one tartlette:
tartlette shell
pastry cream
~12 raspberries, rinsed and dried
apricot glaze
1. Add a large spoonful of pastry cream to the tartlette shell and spread evenly.
2. Place the raspberries, stem-side down, atop the pastry cream in a circle pattern.
3. Brush a thin layer of the apricot glaze atop the raspberries.
4. Return the tartlette to the fridge and allow to chill until ready to serve.
No comments:
Post a Comment