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  • 8/11 Raspberry Tart Day 4

    From Dave Drum@1:3634/12 to All on Sat Aug 10 16:42:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Raspberry Tart w/Almond Pastry
    Categories: Pastry, Fruits, Dairy, Nuts
    Yield: 6 servings

    MMMMM---------------------------PASTRY--------------------------------
    200 g (7.1 oz) A-P flour
    175 g (6.2 oz) ground almonds
    175 g (6.2 oz) golden caster sugar
    200 g (9.2 oz) cold butter: diced
    1 Egg yolk

    MMMMM--------------------------FILLING-------------------------------
    200 ml Tub creme fraiche
    85 g (3 oz) golden caster sugar
    1/2 ts Vanilla essence
    Juice & zest of 1/2 lemon
    Raspberries to cover pastry

    MMMMM---------------------------GLAZE--------------------------------
    5 tb Raspberry jam

    Make the pastry by tipping all the ingredients, except
    the yolk, into a food processor and pulsing to the
    texture of breadcrumbs. Add the yolk, then pulse until
    it all comes together to form a soft pastry. The pastry
    will be too soft to roll out, so press it evenly into a
    loose-based 25cm tart tin until the pastry comes up
    above the edges of the tin. Rest in the freezer for at
    least 20 mins.

    Heat oven to 190ºC/375ºF (fan 170ºC/350ºF) gas 5.

    Line the tart case with baking parchment and baking
    beans, then place on a baking sheet and bake for 20 mins
    until the edges are starting to brown. Remove the beans
    and paper, then continue to cook for 10 mins until
    biscuity. Leave to cool, trim the edges with a knife,
    then carefully remove from the tart tin.

    To make the filling, whisk the crème fraîche with the
    sugar, vanilla, lemon juice and zest until thick. Spread
    over the bottom of the tart case, then meticulously
    place the raspberries on top in concentric circles.
    Meanwhile, heat up jam in the microwave or in a pan with
    2tbsp water until bubbling. Push the glaze through a
    sieve into a bowl, then paint it over the raspberries
    with a pasty brush. Bring the whole tart to the table
    and serve in slices.

    RECIPE FROM: https://www.bbcgoodfood.com

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