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 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
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
