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Tarte aux Framboises - The World's Food

The World's Food

Yield: 8

Time: 3 hours

Delightfully fresh raspberry tart with pastry cream and a buttery shortbread crust

Ingredients

2 cups all-purpose flour (Crust)

3/4 cup powdered sugar, sifted (Crust)

1/2 teaspoon salt (Crust)

10 Tablespoons unsalted butter, warmed to room temperature and cut into small squares (Crust)

1 large egg (Crust)

3 egg yolks (Pastry cream)

1/4 cup sugar (Pastry cream)

2 Tablespoons all-purpose flour (Pastry cream)

1 cup milk (Pastry cream)

1 Tablespoon unsalted butter (Pastry cream)

1 teaspoon vanilla extract (Pastry cream)

1 12-gram pack Dr. Oetker Tortenguss glaze mix (Glaze method 1)

2 Tablespoons granulated sugar (Glaze method 1)

1 cup cold water (Glaze method 1)

1 Tablespoon potato or corn starch (Glaze method 2)

1/4 cup water (Glaze method 2)

2 Tablespoons granulated sugar (Glaze method 2)

1/2 cup + 1 1/2 Tablespoons water (Glaze method 2)

Preparation

Pâte Sablée – Shortbread Pie Crust
Step 1: Add flour, powdered sugar and salt to a stand mixer and mix ingredients together

Step 2: Add butter and mix until its consistency becomes like coarse sand, about 2-5 minutes

Step 3: Add egg and mix just until dough comes together and no longer sticks to the bowl. Do not overwork dough

Step 4: Form dough into a flattened ball, wrap in plastic wrap and chill in a refrigerator 1 hour

Step 5: Remove dough from refrigerator and let rest at room temperature 5-10 minutes

Step 6: Roll dough between two pieces of parchment or wax paper until it is about 1/8 inch (4 mm) thick. Do not overwork dough

Step 7: Form dough into a pie pan, pressing just firmly enough but not overworking the dough

Step 8: Trim the dough with kitchen shears so it is either flush with the top of the pie pan or leave a 1/2 inch overhang and fold the edge of the dough under itself and flute decoratively. Trimming the dough flush may result in the dough shrinking during baking

Step 9: Poke several holes into the bottom crust using a fork

Step 10: Chill 30 minutes in a refrigerator

Step 11: Line the crust with aluminum foil and fill with dry beans

Step 12: Bake at 375 F (190 C) 15 minutes

Step 13: Remove beans and foil

Step 14: Continue baking an additional 10-15 minutes until crust turns golden brown

Step 15: Cool crust to room temperature

Step 16: Grate the top of the crust with a microplane grater to get a nice, flat surface, if desired

Recipe inspired by:

https://www.youtube.com/watch?v=X5zQt6aptCY

https://everydayfrenchchef.com/basics/pastry/pate-sablee/

Crème Pâtissière — French Pastry Cream
Step 1: In a medium-size saucepan, beat the egg yolks and sugar with a wire whisk until the mixture becomes smooth and turns pale yellow

Step 2: Whisk in the flour

Step 3: In a microwave or separate saucepan, heat the milk to simmering. Do not let it boil

Step 4: Pour the hot milk in a thin stream into the yolk mixture, whisking constantly

Step 5: Now place the pan over a medium flame and heat until it thickens to the consistency of custard, about 2 minutes. Whisk continuously

Step 6: Remove from heat, stir in the butter and vanilla, whisk again and cool 5 minutes. If you are making the pastry cream well in advance, turn it into a bowl, cover and refrigerate

Step 7: Spoon the pastry cream into the tart shell and spread it evenly over the bottom

Step 8: Place the raspberries on top in concentric circles

Step 9: Make the clear glaze according to the instructions below.

Step 10: Refrigerate the tart until ready to serve

Recipe inspired by:
https://everydayfrenchchef.com/recipes/desserts/tarte-aux-framboises/

Clear Glaze (Method 1)
Step 1: Add glaze mix and sugar to a room temperature saucepan and whisk

Step 2: Gradually whisk in water

Step 3: Turn on heat and bring the liquid briefly to a boil, whisking continuously. Do not boil for a longer period of time or the glaze will thicken too much

Step 4: Remove from heat and brush a thin layer of glaze over the fruit using a silicone brush

Step 5: Refrigerate tart until ready to serve

Note: These directions were translated from the original German on the Dr. Oetker Tortenguss package and modified to increase clarity.

Clear Glaze (Method 2)
Step 1: Place potato starch in a small cup and add 1/4 cup water. Stir until dissolved

Step 2: Add sugar and 1/2 cup + 1 1/2 Tablespoons water to a saucepan and bring to a simmer

Step 3: Add starch mixture and return to a boil, whisking continuously

Step 4: Remove glaze from heat and cool a few minutes, stirring every 3-5 minutes

Step 5: Brush the glaze on top of the fruit using a silicone brush

Step 6: Refrigerate tart until ready to serve

Recipe inspired by:
https://www.bakinglikeachef.com/clear-glaze-recipe

See It Made!

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