The raspberry patch is coming in gangbusters right now. I've been picking and eating, freezing berries for winter eating, and yesterday I made my first batch of raspberry jam, recipe here, and a Raspberry Cream Tart. I like this tart so much that I was sure I'd posted the recipe before, but I haven't, so I'm sharing it now. It is from a cookbook that I've had for many years, and which contains some favorite recipes, Florence Fabricant's Pleasures of the Table. The recipe is indeed simple if you are someone who isn't daunted by making pie crust.
Sweet Tart Pastry for 9 inch tart
1 1/4 cups flour
pinch of salt
2 Tbs sugar
5 Tbs cold unsalted butter, diced
1 egg yolk
3 Tbs ice water (approximately)
- Preheat oven to 425º.
- Combine flour, salt, sugar in a bowl. Cut in the butter until it's in very small pieces.
- Beat egg yolk with the ice water, and add gently to the flour to form a dough.
- Place in removable bottom tart pan, tucking excess under the edges. The dough should be about 1/4 inch above the rim.
- Freeze the shell until firm, then bake until very lightly browned, around 10-12 minutes. Check on the tart while baking and prick any bubbles that arise. Remove from oven and reduce the heat to 350º
2 cups fresh raspberries (the recipe calls for 1 1/2 cups but I think it needs more)
4 -6 Tbs sugar
1/2 cup ground blanched almonds
3/4 cup confectioner's sugar
1 cup heavy cream
- Mix the berries with the sugar, using more or less depending on their sweetness. Spread them in a single layer on the bottom of the tart shell
- Lightly beat the eggs with the almonds, confectioner's sugar, and heavy cream. Pour over the raspberries.
- Bake in a 350º oven until lightly browned and golden, about 45 minutes.